A mutton dish that is a great addition to a meal on Eid, Dalcha Gosht Hyderabadi is a traditional lamb delicacy
Dalcha is a lentil-based stew that finds its origin in Hyderabad in Telangana, India and is somewhat similar to the middle eastern Harees. While the base is always lentils, there are additions of meat and vegetables as well as a host of spices. Eid is the time when families feast after a month of fasting and traditionally friends and families get together over a meal. This recipe of Dalcha Gosht Hyderabadi is courtesy Gaurav Malhotra, Executive Chef, Fairmont Jaipur.
For Tenderizing Dal
- 1 cup soaked toor dal or pigeon peas (available on Amazon)
- 1 teaspoon turmeric powder
- 1.5 cup water
For Mutton Curry and Dalcha:
- 500 grams mutton with bones/lamb (washed and cut into pieces)
- 3 tablespoon oil
- 1 cinnamon stick
- 1 cardamom
- 2 cloves
- ½ teaspoon shahi zeera
- 1 bay leaf
- 1 large onion, finely sliced
- 1 teaspoon ginger garlic paste
- 2 tomatoes, finely chopped
- salt as per taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 glass water
- 1 medium size bottle gourd
- 1 cup tamarind extracted pulp
- 8-10 fresh curry leaves
- 2 tablespoon coriander leaves
- 3-4 green chilies
- salt as per taste
- ¼ teaspoon garam masala powder
- ½ tomato optional
- In a pressure cooker, add toor dal, add turmeric powder, add water and pressure cook until the dal is tenderized. Cook it for about 10 minutes or 5-6 whistles.
- Heat oil. Add cinnamon stick, cardamom, cloves, shahi zeera, bay leaf. Add large onion, finely sliced. Sauté the onions until they turn soft. Add ginger garlic paste. Sauté few seconds to get rid of raw smell.
- Add 500 grams mutton with bones. Sauté the mutton until the color of the mutton changes.
- Add two tomatoes, finely chopped. Add salt as per taste, red chili powder, turmeric powder and mix well.
- Cook until the tomatoes turn soft. Add a glass of water and mix well. Cook until mutton turns tender.
- Reduce the steam and remove the lid. Add medium size bottle gourd pieces and mix. Cover and cook until the bottle gourd turns tender (10-12 minutes). Stir in between. Add tamarind extracted pulp. Add cooked and mashed toor dal. Give a good mix ensuring there are no lumps.
- Add one cup water or as per consistency required and add fresh curry leaves, chopped coriander leaves, and slit green chilies.
- Adjust salt as per taste. Add garam masala powder or use cardamom powder and mix well. Add half tomato (optional), cover, and bring it to a boil. Simmer for 5-10 minutes. Serve the dalcha hot with rice.
If you’re looking for a sweet option to go with that Dalcha Gosht Hyderabadi, might we suggest The Perfect Eid Sheer Khurma?