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| Dal-Gosht / Mutton Dalcha |
Dal-Gosht or Mutton Dalcha is a very famous meat curry from Pakistan! But now days this dish is very attractive, delicious and hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.
Ingredients:
Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing
Method:
1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha
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Ingredients:
Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing
Method:
1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha
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