This is a very popular and a delicious Mutton Curry - Hyderabadi style, which is often had as a side dish with plain kushka biryani. It also tastes awesome with naan, tandori roti or steamed rice. In this recipe, Mutton is cooked with chana dal, bottlegourd, 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. Please check below a step by step method with pictures to prepare this delicacy.
- 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. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- salt to taste
- 1 tsp. turmeric powder mixed with 1/2 cup water
- 1 tbsp. ghee (clarified butter)
- 1 tsp. mustard seeds
- 2 sprigs curry leaves
- 1 tsp. red chili powder
- coriander leaves, sliced lemon & fresh chily to garnish (opt)
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 the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with 1/2 cup water.
Saute till oil separates. Add the tomato and continue to saute till it is mashed completely. Add the mutton and salt and saute till dry.
Add the soaked chana dal, chopped eggplants, potato, bottlegourd, tamarind water and 2 cups water. Pressure cook for 25 minutes on low flame after the first whistle.
Heat ghee in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, switch off the flame and add red chili powder.
Switch off the flame. Stir well and pour this tempering to the cooked Mutton Dalcha. Garnish with coriander leaves, sliced lemon and fresh chili. Serve with Khushka Biryani for an exotic meal.
Temper the oil with shahjeera, cardamoms, cinnamon, cloves and bay
Add onion and saute 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 and the tamarind water. Pressure cook for 25 minutes
on 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 on the prepared Mutton Dalcha.