Skip to main content

LAMB DALCHA - (HYDERABADI SAMBHER LAMB DISH)

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, Nan.
-------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more

SPICY GOAN PRAWN

SPICY GOAN PRAWN (It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty) ----------------------------------------------------------------------------------------------------- I NGRDIENTS 1 cup dishelmed prawn 3 tsp Cary fish (dried prawn) ½ tsp turmeric powder, ½ tsp sugar 1 tsp Goan fenny or white rum 1 tsp lemon juice ¼ cup oil BALCHAOMASALA 1 tsp red chilly powder, 1 tsp Goan vinegar 1 tsp chopped garlic, 1 tsp chopped ginger 1 tsp whole garam masala Salt and pepper to taste PREPARATION & METHOD FOR BALCHAO MASALA 1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well 2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside 3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while 4 Add salt, sugar and lemon juice, simmer...
Post a Comment
Read more

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...
Read more