Name: Mutton Dalcha
Prep time: 20 min
Cook time: 50 min
Total time: 130 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 175 g Goat Meat, bone-in pieces, washed; ⅓ cup Split Bengal Gram, soaked; 85 g Bottle Gourd, lauki/kaddu, peeled and cut into large chunks; ⅔ Onion, thinly sliced; ⅔ Tomato, chopped; ⅔ tbsp Ginger-Garlic Paste; 1 tbsp Tamarind Extract, thick paste; ⅔ tsp Red Chilli Powder; ⅛ tsp Ground Turmeric; ⅓ tsp Garam Masala; ⅓ inch Cinnamon Sticks; 1 Cloves; 1 Green Cardamom; 1½ tbsp Cooking Oil; ½ tsp Salt, to taste; ⅔ tbsp Mint Leaves, chopped; ⅔ tbsp Coriander Leaves, chopped

2 hr 10 mintotal

1 hr 10 min hands-on1 hr hands-off

Prep 20 min · Cook 50 min

Serves: 2
Difficulty: Hard
Spice: Spicy

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Method

Pressure cook the soaked lentils with the measured water, a pinch of turmeric and salt for 4-5 whistles until soft. Mash the mixture smooth and reserve.
In a heavy-bottomed pot or pressure cooker, heat the oil. Add the cinnamon, cloves and cardamom to perfume the oil.
Add the sliced onions, sautéing diligently until they achieve an even, golden-brown caramelization.
Stir in the ginger-garlic paste and cook for 2 minutes to eliminate its raw pungency.
2 min
Add the bone-in mutton. Sear the meat on high heat for 5-7 minutes, ensuring a lightly browned exterior to lock in juices.
5–7 min
Incorporate the tomatoes, red chilli powder, turmeric, and salt. Cook down until the tomatoes disintegrate into a rich paste and the oil separates.
Pour in water, secure the lid, and pressure cook until the mutton reaches 80% doneness (approximately 4-5 whistles, contingent on meat quality).
Once depressurized, add the large bottle gourd chunks. Simmer uncovered for 10 minutes, until the gourd is tender but still holds its shape.
10 min
Fold the reserved mashed lentils and tamarind extract into the meat and vegetable stew. Stir well.
Finish with garam masala, mint leaves and fresh coriander. Simmer gently for 10-15 minutes so the mutton, dal and tamarind flavours come together.
10–15 min
Remove from heat and serve hot.

How to tell it's done

Yields a dense, deeply savory, meat-infused lentil base punctuated by tender, distinct blocks of sweet bottle gourd.

Getting it right

Tip

Do not pressure cook the bottle gourd with the mutton. Add it later so it turns tender without disappearing into the gravy.

What to serve it with

Serve mutton dalcha with bagara rice, ghee rice or Hyderabadi biryani.

Common mistakes

The bottle gourd disappears into the gravy.: Pressure cook the mutton first, then add large bottle-gourd pieces and simmer uncovered. Adding the gourd too early makes it collapse.

Storing and reheating

Refrigerate mutton dalcha in a shallow covered container for up to 3 days. Reheat until hot, stirring gently so the gourd stays intact; freeze for up to 2 months, though the vegetable softens.

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Ingredients