Mutton Dalca

Name: Mutton Dalca (Dalca Kambing)
Cuisine: Malaysian
Ingredients: Aubergine (eggplant/ brinjal) 1, cut into 6 pieces; Mutton or lamb ribs 1 kg (2 lb 3 oz), cut into bite-size pieces; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1 grated coconut and 1 litre (32 fl oz / 4 cups) water; Dhal 200 g (7 oz), soaked in water overnight and boiled until soft; Cardamom pods 3; Salt to taste; Meat curry powder 45 g (1½ oz), mixed with a little water to form a paste; Ghee 55 g (2 oz); Ginger 1-cm (½-in) knob, peeled; Garlic 2 cloves, peeled; Star anise 2; Ladies fingers (okra) 6, stemmed and halved; Curry leaves 4 sprigs; Cloves 3; Carrot 1, large, peeled and cut into 6 pieces; Potatoes 2, peeled and quartered; Shallots 10, peeled; Tamarind juice 4 Tbsp, made from from 1 Tbsp tamarind pulp mixed with 4 Tbsp water and strained; Long beans 100 g (3½ oz), cut into 3-cm (1½-in) lengths; Green chillies 2, seeded and halved lengthwise; Red chilli 1, seeded and halved lengthwise; Tomatoes 2, sliced or quartered; Shallots 6, peeled, sliced and fried until crisp; Cinnamon stick 5-cm (2-in)

Dalca Kambing

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 55 g (2 oz)
Meat curry powder 45 g (

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat ghee in a wok and stir-fry the spice paste with the whole spices. Add the meat curry powder and fry until fragrant.
Stir in the mutton or lamb ribs and fry for a few minutes.
Add the dhal, coconut milk and all the vegetables and simmer for about 30 minutes. Ad