Coriander Lamb Dalcha
Dalcha, is a rich, flavourful and delicious stew of meat, lentils and vegetables cooked together. A kind of tasty cross between a South Indian lentil and vegetable curry and a hearty mutton stew. Dalcha is best enjoyed with flaky parothas, naans or any other flat Indian breads like rotis and chappatis.
- 1 cup yellow split dahl, washed and drained
- ½ cup split red lentils
- 4½ cups water
- ¼ tsp fenugreek seeds
- ¼ tsp asafoetida
- ¼ tsp each cumin and fennel seeds
- ½ tsp turmeric powder
- 1 green chilli, split
- 2 tsp ginger garlic paste
- 1 stalk curry leaf
- A few slices onions
- 600 g lamb, goat or mutton ribs and shoulders, trim off as much fat as possible
- 3 tbsp oil plus 1 tsp butter or ghee
- 1 red onion, finely diced
- ⅔ jar Latasha’s Kitchen Coriander Curry Paste
- 4 tsp Latasha’s Kitchen Garam Masala Powder
- 3 tomatoes, chopped
- 2 green chillies, split in half
- 1½ tsp salt
- 1 litre water
- 3 tbsp oil
- 2 x 4 cm cinnamon sticks, broken into pieces
- 6 cardamoms
- 8 cloves
- 2 tsp fennel, coarsely pounded
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 medium potato, diced
- ½ a small brinjal, cut into 1.25 cm wide slices
- 1 cup cut green beans, cut into 3 cm pieces
- ¼ small cabbage, shred into chunks
- ½ small Chinese radish or daikon, diced
- ½ carrot, diced
- ½ tsp turmeric
- 3-4 cups water as required
- 50 g tamarind, boiled with 300 ml water then strained
- 2 bunch coriander leaves, chopped
- Crispy fried shallots in some ghee
- Prepare dahl by rinsing well then adding all the ingredients in a pot and bring it to a quick rolling boil. Then place a lid and simmer for 45 minutes until soft and gently use the back of a wooden spoon to crush it down slightly.
- In another deep pan, heat some oil, then add crushed onions, ghee or butter, some salt and cook for 15 minutes until onion caramelises. Add ⅔ jar Latasha’s Kitchen Coriander Curry Paste, 120 ml water and 4 teaspoons of Latasha’s Kitchen Garam Masala Powder. Cook until aromatic for about 5 minutes then add tomatoes, meat, coat well then add water and green chillies. Bring to a quick rolling boil. Cover with a lid and simmer until meat is done, about an hour. Mix cooked lentils with meat and keep aside.
- While the meat is cooking, heat oil in a larger pan, add whole spices and fry until aromatic. Add sliced onions and crushed garlic and cook until golden brown. Add all the diced vegetables, turmeric and water, bring to a boil then continue cooking until soft. At this stage add the tamarind water, them combine the meat and lentil stew from Step 2 and bring everything to a quick boil, then simmer for 5 minutes.
- Garnish with coriander and fried shallots in ghee.
- Serve with rice, parothas or chapatti.