LAMB DALCHA
LAMB DALCHA
(HYDERABADI SAMBHER)
INGREDIENTS
6-7
lamb pieces (legs of lamb, known as raan)
250
gm chana ki daal, 1 black cardamom
4
tbsp desi ghee, 1 cup yoghurt
6-8
black pepper corns
4-6
cloves, 4-5 bay leaves, 4-6 green cardamoms
3-4
cinnamon sticks, 1 tsp turmeric powder
1
tsp garlic paste, 1 tsp ginger paste
8-10
garlic flakes finely chopped, 3-4 red chilies
6-8
curry leaves, a bunch of chopped coriander leaves
One
sliced onion, salt to taste.
PREPARATION
Soak
chana daal for some time water at least for 30 minutes.
Wash
lamb piece and dice it in to equal pieces.
Mix
yoghurt with add salt, turmeric powder, garlic paste and red chilly powder,
whisk well, keep aside.
METHOD
1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon,
bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook
till the onion is deep brown.
2 Now add the yoghurt mixture to it, cook for some time and
then add lamb pieces, add water and cook on slow flame (simmer) till it is
done.
3 Simultaneously in another pan, heat desi ghee, add
turmeric powder, daal and roast it, add water and allow it to be cooked
thoroughly. Let it be cooled, and then blend to make thick smooth puree. Add
the puree to the same pan
4 Strain the cubes of the lamb from cooking mixture and
then add to the daal, strain the gravy add it to the daal, cook for a while.
FOR
TEMPERRING
Take
desi ghee in a pan, add garlic flakes, red chilies, when the garlic gets brown,
add curry leaves allow it to splutter, add this tempering to the lamb, and cook
for 2 minutes.
Serve
hot with roti,
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