Daal gosht

1. Add all the ingredients for the meat except the oil and fresh coriander. Add ½ cup of water for lamb, 1 cup for goat and 2 cups for beef. Cover and cook on a low heat for 1hr for lamb, up to 2hrs for goat and 3+hrs for beef. Check a few times during the cook time to ensure the water hasn't completely dried out.
2. Meanwhile, boil the chana dal until the dal is completely tender. Set aside till needed.
3. Once the meat mixture is done, remove the lid and turn the heat to high. Begin to dry out the water.

4. Once the meat mixture has dried out most of the water, add the oil. Begin to sauté this, vigorously stirring continuously until the mixture becomes very dry and glossy looking.
5. Add the chana dal and any remaining water from it into the meat. You may need to add more water to get it to a suitable consistency, so add water if needed. Check the salt levels.
6. Allow the meat and lentil mixture to simmer for 5 minutes

7. Garnish with coriander
8. (For Tadka) In a small pan, heat you oil or ghee. Add the onions and fry them on a medium high heat, stirring very often to ensure they brown evenly. Once they are a light brown shade, add the cumin seeds and chillies. Once the onions are a deep brown, remove from the heat and pour this mixture directly onto the coriander garnish of the meat and lentils