Name: Mutton Dalcha - Hyderabadi style recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 300 gms, mutton on bones, washed and drained; 1/2 cup chana dal, soaked for 30 minutes; 2 tbsp. oil; 1 tsp. shahjeera; 1" cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 2 bay leaves; 1/2 of a medium size bottle gourd, chopped; 2 long eggplants, chopped; 1 potato, chopped; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; 1 tsp. turmeric powder; 1-2 tbsp. red chili powder; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; salt to taste; 1 tbsp. ghee; 1 tsp. mustard seeds; 1-2 sprigs curry leaves; 1 tsp. red chili powder; coriander leaves, sliced lemon & fresh chilli to garnish (opt)

ABOUT Mutton Dalcha - Hyderabadi style RECIPE

This is a very popular and a delicious Mutton Curry - Hyderabadi style, which 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 chili powder in ghee is poured over the final product.

Ingredients Serving: 4

300 gms, mutton on bones, washed and drained
1/2 cup chana dal, soaked for 30 minutes
2 tbsp. oil
1 tsp. shahjeera
1" cinnamon stick
3-4 green cardamoms
5-6 cloves
2 bay leaves
1/2 of a medium size bottle gourd, chopped
2 long eggplants, chopped
1 potato, chopped
1 onion, chopped
1 tbsp. ginger-garlic paste
1 tomato, chopped
1 tsp. turmeric powder
1-2 tbsp. red chili powder
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
salt to taste
1 tbsp. ghee
1 tsp. mustard seeds
1-2 sprigs curry leaves
1 tsp. red chili powder
coriander leaves, sliced lemon & fresh chilli to garnish (opt)

Instructions

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.
Add ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chili powder mixed with 1/2 cup water.
Saute till oil separates from the sides of the pan.
Add chopped tomatoes and continue to fry till mashed well.
Add the mutton and salt. Fry on low flame till dry.
Add the soaked dal, chopped potato, bottlegourd and eggplants.
Add 2 cups water & tamarind water. Pressure cook for 25 minutes on a low flame after the first whistle.
Heat ghee in a pan and temper with mustard seeds and curry leaves. Add red chili powder and switch off the flame.
Pour the tempering over the Mutton Dalcha. Garnish with coriander leaves, sliced lemon and fresh chili. Serve with Kuska Biryani for an exotic meal.

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