How to make Mutton Dalcha-SK Khazana -

Mutton cooked with dals and a medley of masalas – it flavour will satiate you completely

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Split pigeon peas (tuvar dal)

Cuisine : Hyderabadi

Course : Main Course Mutton

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For more recipes related to Mutton Dalcha-SK Khazana checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Pudina Hara Keema Black Mutton Keema Hara Dhania Shab Deg

Mutton Dalcha-SK Khazana

Mutton Dalcha-SK Khazana Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mutton Dalcha-SK Khazana Recipe

  • Mutton cut into 1 inch pieces on the bone 500 grams

  • Split pigeon peas (tuvar dal) soaked and drained 1 cup

  • Split Bengal gram (chana dal) soaked and drained 1 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ghee 3 tablespoons

  • Oil 2 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Cinnamon 1 1/2 inches

  • Green cardamoms 7-8

  • Cloves 6-8

  • Large onion finely chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Medium tomatoes finely chopped 2

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Yogurt 4 tablespoons

  • Green chillies 3-4

  • Bottle gourd peeled and cut into large pieces 100 grams

  • Garam masala powder 1 tablespoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 1 teaspoon

  • Fresh coriander sprig for garnish

Method

Step 1

Pressure cook pigeon peas, Bengal gram with salt, ¼ teaspoon turmeric powder in sufficient water till pressure is released 2-3 times.

Step 2

Heat ghee and oil in another pressure cooker. Add caraway seeds and sauté till seeds change colour.

Step 3

Add cinnamon, cardamoms, cloves and onions, mix and sauté till onions are well browned.

Step 4

Add ginger-garlic paste and mix. Add mutton and mix. Add tomatoes and mix.

Step 5

Add chilli powder, remaining turmeric powder, coriander powder and salt, mix well and cook for 2-3 minutes.

Step 6

Add yogurt and mix well. Add green chillies and sufficient water, cover and pressure cook till the pressure is released 4-5 times.

Step 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.

Step 8

Add garam masala powder and lemon juice, mix well and simmer for 2-3 minutes. Add coriander leaves and mix well.

Step 9

Garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.