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Dalcha Gosht

Dalcha Gosht

Dalcha is a famous curry in hyderabad which is mutton cooked with chana dal and flavoured with ginger and garlic paste. Here is a simple recipe for how to make Dalcha Gosht.

Servings: 4 Meal Type: Non Vegetarian Region: Hyderabad Preparation Time: 15 mins Cooking Time: 30 mins Author: Zebi Zubair

Ingredients

  • Ingredients for Mutton Gravy:
  • 500 g Mutton pieces
  • 1 tablespoon Ginger-Garlic paste
  • 2 medium Onions (sliced)
  • 1 cup Curd
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red Chili powder
  • 1 teaspoon Coriander powder
  • 1 long stick Cinnamon
  • 2 piece Bay leaves (Tez Patta)
  • 6 piece Green Cardamom
  • 4 piece Cloves
  • 1 teaspoon Garam Masala powder
  • 2 tablespoon Green Coriander
  • 1 piece Green Chili (chopped)
  • 100 g Pure Ghee
  • Salt to taste
  • Ingredients for Dal:
  • 150 g Split Bengal Gram (Chana Dal) (rinsed & drained)
  • 2 piece Green Chili
  • 1/2 teaspoon ½ tsp Salt
  • Ingredients for tempering:
  • 2 tablespoon Pure Ghee
  • 1 tablespoon Garlic (chopped)
  • 4 piece whole Dry Red Chili

Method

1. Boil Chana Dal in a cooker with salt, green chili & some water till tender. Take off and blend lightly with a hand blender.

2. Heat ghee in a pressure cooker and crackle bay leaves, green cardamom, cloves & cinnamon stick. Add sliced onions and fry till golden. Mix ginger-garlic paste and cook till oil is separated. Add mutton pieces, red chili powder, turmeric powder, Coriander powder and keep frying. Add whisked curd and bhuno it with mutton pieces. Cover and put on pressure till mutton is tender.

3. Open the cooker once steam is settled. If there is any water, cook the mutton properly till oil is separated. Collect this oil (Roghan) in a bowl and keep aside.

4. Mix blended Chana dal in cooked mutton. Add one cup of water and put on low flame for 5-8 minutes. Check salt for your assurance.

5. Heat ghee in a pan and fry chopped garlics & red chilli till garlic turn golden. Sprinkle tadka over Dalcha Gosht.

6. Take out in serving bowl. Garnish with Roghan and chopped green coriander & green chilli.

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