Lamb Dalcha

Name: Lamb Dalcha
Cuisine: Indian
Ingredients: 500 g lamb shanks/bones, cut into medium-sized pieces; 500 g lamb shanks/bones, cut into medium-sized pieces; 2 Tbsp vegetable oil/ghee; 2 Tbsp vegetable oil/ghee; 1 Tbsp cumin seeds; 1 tsp fennel seeds; ½ tsp fenugreek seeds; 4 bay leaves; 1 tsp mustard seeds; 3 medium onions, peeled and finely sliced; 2 Tbsp garlic ginger paste; 1 tsp turmeric powder; 1 tsp coriander powder; 3 medium tomatoes, chopped; 2 red chillies, finely sliced; ¼ tsp ground black pepper; 6 cups water; ½ cup yoghurt, preferably Greek; Salt to taste; 150 g red lentils/split mung beans, rinsed; 150 g red lentils/split mung beans, rinsed; 1 Tbsp garam masala; 2 large potatoes, peeled and cut into eights; 2 medium radishes/carrots, peeled, cut lengthwise and cut into 3 cm pieces; 2 medium radishes/carrots, peeled, cut lengthwise and cut into 3 cm pieces; 2 green chillies, finely sliced

Preparation info

Difficulty
Easy

Appears in

Champur

By Jasvinder Karam

Published 2023

About

Dalcha is a light stew of meat and lentils, originating from Hyderabad, India although traditionally chana dhal is used.

Ingredients

Meat

500 g lamb shanks/bones, cut into medium-sized pieces

Asia
India
Malaysia
Hyderabad
Gluten-free

Method

Cooking the Dalcha

Put the oil in a large pot on medium heat and fry the spices until aromatic. Then add in the onions and fry until golden brown.
Add in the garlic ginger paste, turmeric powder and coriander powder and fry for 5 minutes.
Put in the tomatoes and lamb and fry for another 5 minutes.