Wednesday, July 30, 2008

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.


  • 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.

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