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

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

Mutton Dalca

Dalca Kambing

Ingredients

Method

Become a Premium Member to access this recipe

Part of