What makes this Mutton Dalcha, or Mutton with Lentils Curry, stand out? It’s the cooking technique. Pressure-cooking the mutton softens the tough meat. The flavor is enhanced by store-bought spice powders instead of making masala from scratch.
Add the creamy richness of natural yogurt and the aromatic touch of curry leaves and coriander, and the curry is full of depth and aroma (INDIAN LAMB SOUP).
Everything comes together in your kitchen for a plate of rice. No side dish is needed. Brinjals are included, making it a one-pot meal. Mutton Dalcha poured generously over rice is a typical Indian meal, showcasing the classic flavors of Mutton Dalcha (MUTTON RENDANG).
Mutton
½ kg mutton - cut into sizes
1 tablespoon ginger paste
1/2 tablespoon garlic paste
Some water
Pressure cook these ingredients together until mutton is tender.
Other Ingredients
1
cup yellow lentils - soaked to soften
1
large red onion - cut into chunks
1
large tomato - cut into chunks
2 brinjals - cut into eight pieces
2
tablespoons yogurt
3-4
sprigs curry leaves
2
stalks coriander leaves - sliced
3
tablespoons oil
Salt
to taste
Water - as needed
Spices
1-2
tablespoons plain chili powder
½
tablespoon turmeric powder
½
tablespoon coriander powder
1
teaspoon cumin powder
1
teaspoon fennel powder
Method
Heat oil and onion.
Sauté
for 1-2 minutes.
Add lentils, stir in.
Pour water.
Cook
on low heat until lentils are half cooked.
Add all the spices, tomato, brinjal, curry leaves and salt.
Stir all in to combine.
Simmer to soften brinjal.
Add mutton with the liquid.
Off
the heat, stir in yogurt and coriander leaves.
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