Mutton Dalcha - Hyderabadi style

Name: Mutton Dalcha - Hyderabadi style
Cuisine: American
Ingredients: 300 gm mutton on bones, washed and drained; 1/2 cup chana dal, soaked for 30 minutes; 2 tbsp. oil; 1 tsp. shah jeera; 1 inch cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 2 bay leaves; 1/2 of a medium size bottle gourd, chopped; 1 tbsp. ghee; 2 long eggplants, chopped; 1 tsp. mustard seeds; 1 potato, chopped; 1-2 sprigs curry leaves; 1 onion, chopped; 1 tsp. red chilli powder; 1 tbsp. ginger-garlic paste; as needed coriander leaves, sliced lemon & fresh chilli to garnish (opt); 1 tomato, chopped; 1 tsp. turmeric powder; 1-2 tbsp. red chilli powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; to taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - This is a very popular and a delicious Mutton Curry served in many Hyderabadi restaurants. It is often had as a side dish with plain kuska biryani. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Mutton is cooked with chana dal, bottle gourd, potato and eggplants. It tastes both - tangy and spicy. A tempering of mustard seeds, curry leaves and red chilli powder in ghee is poured over the final product.

Bethica Das @kitchen_flavours

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Ingredients

300 gm mutton on bones, washed and drained
1/2 cupchana dal, soaked for 30 minutes
2 tbsp.oil
1 tsp.shah jeera
1 inch cinnamon stick
3-4green cardamoms
5-6cloves
2bay leaves
1/2of a medium size bottle gourd, chopped
1 tbsp.ghee
2long eggplants, chopped
1 tsp.mustard seeds
1potato, chopped
1-2 sprigscurry leaves
1onion, chopped
1 tsp.red chilli powder
1 tbsp.ginger-garlic paste
as neededcoriander leaves, sliced lemon & fresh chilli to garnish (opt)
1tomato, chopped
1 tsp.turmeric powder
1-2 tbsp.red chilli powder
1 tbsp.roasted coriander-cumin powder
1 tsp.garam masala powder
to tastesalt

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Steps

1

Heat oil in a pan and temper with shah jeera, cinnamon, bay leaves, cardamoms and cloves. Saute for a few seconds. Add onion and fry on a low flame till light brown.
2

Add ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chilli powder mixed with 1/2 cup water. Saute till oil separates from the sides of the pan.
3

Add chopped tomatoes and continue to fry till mashed well.
4

Add the mutton and salt. Fry on low flame till dry.
5

Add the soaked dal, chopped potato, bottle gourd and eggplants.
6

Add 2 cups water & tamarind water. Pressure cook for 25 minutes on a low flame after the first whistle.
7

Heat ghee in a pan and temper with mustard seeds and curry leaves. Add red chilli powder and switch off the flame.
8

Pour the tempering over the Mutton Dalcha. Garnish with coriander leaves, sliced lemon and fresh chilli. Serve with Kuska Biryani for an exotic restaurant style meal.