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Mutton Dalcha Popular

Category : Lamb

Author : TajRecipe

Date : 4/19/2006

Rating: Rating 4.3 ( 4.3 ) by 186 users

1/4 kg mutton
1/2 kg chanadal
Small bottle gourd piece
6 garlic flakes
Small piece of ginger
Salt, chilli powder and turmeric as required
2 cloves
2 cardamoms
2 small cinnamon sticks
Small lemon size tamarind
4 onions
8 green chillies
Few coriander leaves
1/2 tsp shahjeera
Few curry leaves
1. Wash mutton and marinate with salt, chilli powder, turmeric and ginger garlic paste.

2. Chop onions and green chillies long and thin.

3. Peel bottle gourd and cut into medium size pieces.

4. Wash chanadal and cook with boil water and grind until smooth.

5. Grind all masala ingredients into fine powder.

6. Heat oil in a pan and add onions and green chillies and fry them until brown then add mutton and bottle gourd pieces. Pour some water, close the lid and cook until mutton gets soft.

7. Add the chanadal paste, tamarind water, coriander leaves, curry leaves and masala powder and cook for few more minutes. Remove from heat and serve with biryani.

Note: You can add brinjal, carrot pieces also with bottle gourd pieces.

Please Rate This Recipe:  

There are: (5) comments
Author: rammu
Email: XXXrammuremo@yahoo.comXXX
Date:  2/20/2010
tell me normaly what is the mzurment 4 howmuch tamarind and howmuch water b'coz this is the nly thnig iget mess

gourd botl pcs means squash,kaddu

dalcha is not da combination of biryani

Author: Mohammed A. Sayani
Email: XXXmohsaya@yahoo.comXXX
Date:  6/25/2009
What is bottle round pieces?

Author: Pallavi
Email: XXXaptpallavi@gmail.comXXX
Date:  2/3/2009
hi, recently i prepared dalcha using a readymade masala. the only difference was, tur dal instead of channa. which one is the authetic ingredient?

Author: Zane Zainuddin
Email: XXXdeanzane@msn.comXXX
Date:  4/2/2008
Thank you for the recipe. I have tried to cook it and it taste very nice. much appriciated.

Author: jasmine
Email: XXXjasmine@yahoo.comXXX
Date:  2/22/2008
We are Muslim family from Hyderabad and let me tell you that this recipe is very authentic just like my mother would have written.The only thing is we don't use brown tamarind but fresh green one.
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