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Saturday, 3 September 2011

Mughal Mutton dalcha

Mutton with bones ½ kg
Toor dal ½ cups
Channa dal ½ cups
Onion chopped 1
Ginger garlic paste 2 tsp
Tomatoes 2
Brinjal big 1 chopped into small pieces
Green chilli 5
Cloves 2
Cardamom 2
Cinnamon 1 stick
Fennel seeds 1 tsp
Tamarind extract ¼ cup
Turmeric powder ¼ tsp
Chilli powder 1 tsp
Coriander leaves chopped 1 tbsp
Salt and oil as required
1.      Clean and marinate mutton with turmeric powder, chilli powder, salt and ginger garlic paste
2.      In a pressure cooker add dal,marinated mutton with 2 cups of water for 5-6 whistles
3.      In a pan add oil, fennel seeds,cinnamon,cardamom,cloves,slit green chilli and onions
4.      Add tomatoes and brinjal.saute well
5.      Add little salt and coriander leaves
6.      Once the brinjal gets sautéed, add the cooked mutton and dal
7.      Add tamarind water and allow it to boil
8.      Once the brinjal blends well with curry  adjust salt
Serve with briyani and raita
For raita
Onion chopped 1
Green chilli chopped 1
Coriander leaves chopped 1 tsp
Curd ½ cup
Salt as required

1.      Mix salt with onions and keep aside for ½ hour
2.      Drain the water that oozes out in onions
3.      Add coriander leaves and green chilli
4.      Add curd and mix well while serving

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