: Subhorup Dasgupta

Chef
: 6
Recipe Servings
Recipe Cook Time : 1 Hour

Ingredients (Mutton Dalcha)

 300 gms chana dal

250 gms lamb, diced
1 inch piece ginger, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt, to taste

Method

Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of
turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash
once cool and keep aside.

Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry

Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed
by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and
oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for
another 2 minutes.

Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles.

Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime
juice and salt. Cook on low heat for 10 minutes, stirring occasionally.

Serve hot.

Key Ingredients: bengal gram (split), ginger, garlic, green chillies, cinnamon, green
cardamom, onion, lamb meat, lemon juice, coriander powder, red chilli, turmeric, groundnut
oil, olive oil, salt