Friday, May 21, 2010

Mutton Dalca (Dhal Mutton Curry)


You mus be wondering. Maybe its raining mutton in my house? No, not at all (Mutton Soup/Sup Kambing). Don't ask me what's with one after the other mutton recipes (Indian Mutton Meatball Soup & Mutton Parathal). I really don't have a concrete answer for you. Perhaps its the excitement of stepping foot in the blogging sphere? Wanting to impress all you I am fantastic at cooking mutton, wanting to instantly make a name for myself in the visual world as the mutton lady? Neh! Whatever for. After all, what's the big deal about sharing recipes right? Millions are doing it, I am just a tiny spot amongst them. My mutton dalca too is not world recognised, maybe it will in the future, too early to speak right now, but like the millions and millions of bloggers, especially the Indian bloggers who start with none except about, over and over, like an old Indian record, their mothers recipes, their mothers of course are, even if I don't know, I must say their mothers are the best cooks in the world. You can blame me for agreeing. I must because I too have to mention my mother's story for this mutton dalca. Obviously, one which I learned from mummy dearest, but not replicated exactly. Aside to my Indian mother's and grandmother's sentiments, mainly because I can't be bothered with running around looking for the same ingredients, which by way, some are already obsolete, this Mutton Dalca is a birth from my kitchen. My version. Mutton bones, lentils/dhal, veggies, spices and yogurt for creaminess and tanginess, and coriander leaves and spring onion scented. Ladies and gentlemen, please try. I will sincerely appreciate your feedback. Take care darlings. 

Ingredients
250 gram of mutton meat with bones - cut into bite sizes (pressure cook mutton if you have to)
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 leaves & spring onion (sliced)
Salt to taste

Method:
Add mutton, dhal, ginger, garlic, onion and turmeric powder in a pot.
Add enough water and simmer.
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.  



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