Mutton Dalcha (Lamb in Lentil Sauce)

It is a main course Hyderabadi dish (South India). Hyderabadi Cuisine, a princely legacy of the Nizams, is a blend of Mughlai and Persian cuisines.

Ingredients:

• 1 cup bengal gram dal soaked for ½ hr
• 1/2 pound meat cut in small cubes
• 1 onion finely chopped
• 1 small tomato finely chopped
• 2 tsp ginger garlic paste
• 2 green chilli
• 1 tbsp of chopped coriander leaves
• 2 onions, sliced fine and fried crisp
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 Bay leaves
• 4 cloves
• ½ ” cinnamon stick
• Salt to taste
• 1 tsp lemon extract
• 2 tbsp oil

Method:

• To the chana dal add turmeric and enough water to cook till it is soft.
  Mash the dal and keep it aside.
• Heat oil in a pan, add bay leaves, cloves, cinnamon. Add the chopped onion and fry till brown. Add ginger garlic paste and fry till darker.
• Add coriander powder, chilli powder, green chillies, tomatoes and fry for a few minutes.
• Add mutton pieces and fry well until done. Pressure cook, if required.
• Add ground dal, salt and ¾ of fried crisp onions. Mix well.
• Add garam masala and lemon juice. Allow to simmer on a slow fire for a few minutes.
• Take out in a bowl and garnish with coriander leaves and remaining fried crisp onion.
• Serve with Baghara Baingan, salad, rice or roti. Goes well with tandoori roti.

Tips : Dal will cook well, if you add a little sesame oil while cooking.

Do You Know:

Research has shown that cooking garlic with meat reduces carcinogenic chemicals in cooked meat that are believed to be linked to breast cancer in meat-eating women.