Spicy Mutton Soup & Mutton Parathal Potatoes. We also incorporate mutton into a dhal gravy and call it Dalca/Dhal Mutton Curry. I usually cook dalca mostly during weekends, but of course, dalca must be there for every other occasion. Generally, for dalca, mutton with bones I would really suggest, then again, just a suggestion please because you know me right? I don't force my opinion or thoughts on any of you. So, its really up to you whether you prefer just the meat or with the bones, you can also make dalca with beef, perhaps chicken should, can, will work as well, though I have never tried before. For this my-my version, I gave a spin to mum's original recipe, and here we have now this pot of tender mutton pieces soaking in dhal gravy alongside potatoes, carrot and brinjals.
250 gram of mutton meat with bones - cut into bite sizes
1 1/2 cups of mysore dhal (red version) soak for 1 hour
1 inch ginger (smashed)
10 garlic (smashed)
1 big onion (cut into big pieces)
1/2 tbsp turmeric powder
3 small potatoes (cut into 4)
1/2 carrot (cut into big pieces)
1/2 Chinese brinjal ( cut into big pieces)
3 red chillies (slit into 2)2 tbsp yogurt
1 tablespoon plain curry powder (or as per taste)
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
Few stalks of coriander & spring onion leaves (sliced)
Salt to taste
Add mutton, dhal, ginger, garlic, onion and turmeric powder in a pot.
Once simmered to soften mutton as well as dhal, add curry powder and spices (coriander, cumin and fennel powder).
Also add potatoes, carrots, brinjals and red chillies.
Season with salt.
Stir and continue to simmer to soften veggies.
Add yogurt and give a good stir.
Off the heat and combine in coriander leaves and spring onion leaves.
Note: mutton can be also be pressure cooked before hand, add more water for more gravy.
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