Mutton Dalcha-SK Khazana

Ingredients list for Mutton Dalcha-SK Khazana

• 500 grams Mutton cut into 1 inch pieces on the bone
• 1 cup Split pigeon peas (tuvar dal) soaked and drained
• 1 cup Split Bengal gram (chana dal) soaked and drained
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 3 tablespoons Ghee
• 2 tablespoons Oil
• 1 teaspoon Caraway seeds (shahi jeera)
• 1 1/2 inches Cinnamon
• 7-8 Green cardamoms
• 6-8 Cloves
• 1 Large onion finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 Medium tomatoes finely chopped
• 1 tablespoon Red chilli powder
• 1 tablespoon Coriander powder
• 4 tablespoons Yogurt
• 3-4 Green chillies
• 100 grams Bottle gourd peeled and cut into large pieces
• 1 tablespoon Garam masala powder
• 1 tablespoon Lemon juice
• 1 teaspoon Fresh coriander leaves chopped
• for garnish Fresh coriander sprig

Method

1. Pressure cook pigeon peas, Bengal gram with salt, ¼ teaspoon turmeric powder in sufficient water till pressure is released 2-3 times.
2. Heat ghee and oil in another pressure cooker. Add caraway seeds and sauté till seeds change colour.
3. Add cinnamon, cardamoms, cloves and onions, mix and sauté till onions are well browned.
4. Add ginger-garlic paste and mix. Add mutton and mix. Add tomatoes and mix.
5. Add chilli powder, remaining turmeric powder, coriander powder and salt, mix well and cook for 2-3 minutes.
6. Add yogurt and mix well. Add green chillies and sufficient water, cover and pressure cook till the pressure is released 4-5 times.
7. Add bottle gourd and cooked pigeon peas and Bengal gram, mix well, cover and pressure cook till the pressure is released 2-3 times.
8. Add garam masala powder and lemon juice, mix well and simmer for 2-3 minutes. Add coriander leaves and mix well.
9. Garnish with coriander sprig and serve hot.