Ok this dish is called a couple of things. It depends on which area you are from. If you are from Peshawar, it is called qorma also spelled korma. In Lahore and Karachi it is simply called dal aur gosht which means lentils and meat in Urdu.
The Lahore and Karachi version is drier then the Peshawar version which has more like like a soup almost. Anyway you can break up naan in it and enjoyed that way Either way it is just pure yummy. Take 1 cup of chana ki dal which are these big yellow lentils. It is also called Bengal gram. Add these to a ceareal bowl and wash by putting enough water in it to where it covers the lentils. Rinse this several times and put more water in them and let them soak for at least 20 minutes.
Make garam masala and set it aside. In a pressure cooker on high heat add 1/4 cup of olive oil. Add 1 pinch of hing, 1 onion or shallot cut in to half moon slices and caramelized. Wash peel and chop 1 small piece of ginger, 4 cloves of garlic, 1 green chili deseeded. Stir and reduce heat to low.
Empty contents of mortar and pestle. Add 1 pinch each of coriander seeds, cumin seeds, black peppercorns, 2 each of cloves, kabab chini, 1 each of green and black cardamom, 1 broken piece of cinnamon stick. Grind these in to a coarse powder and add to the pressure cooker. Add 1 pinch each of mint, cilantro, red chili powder, turmeric, 1 bay leaf 2 aloo bukhara, 1 tomato and stir until it turns mushy. The aloo bukhara are small tiny plums.
Here you can add 1 kg or 1 lb of either goat, lamb, beef, chicken or veal. Stir until the meat is fried a little and add the lentlis. Add between 6 to 8 cups of water. Make sure the water level covers the meat and the lentils. Close the lid of the pressure cooker, raise the heat to high and watch the safety button pop up and let it cook for 30 minutes.
When the time is up turn off the heat and let the pressure escape. After the pressure is released, open the pressure cooker. So far the lentils and meat was very soft. If it wasn’t add 2 more cups of water, stir turn on the heat wait for safety button again and let it cook for another 10 minutes. Turn off heat and let pressure escape once again. Open cooker and serve this with naan, kulcha, taftan or shermal.
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