Supercharged Lamb Dalcha Recipe
If you're looking forward to a restful weekend where you can ignore the alarm, binge-watch Netflix in your PJs, I've got your covered with an addictive stew that is easy to assemble and eat with just a soup spoon. I mean, who has time to wash a spoon ... plus a fork?
Supercharged Lamb Dalcha
Fry bay leaf, cardamom pods and star anise to flavour the oil.
Then add roasted cumin and fennel seeds
I think roasting the cumin and fennel seeds is important because it makes them more fragrant.
Add shallots, onion and lemongrass and fry them in high heat.
Now pave the way for curry leaves and ginger garlic paste to punch up the taste.
You will notice that the ingredients are caramelizing because of the high heat, now is a good time to add tomato or in my case, cherry tomatoes.
Add turmeric, coriander, cumin, paprika and cayenne powder.
Keep stirring them, you can add salt ans sugar here to taste.
Lower the mutton or lamb cubes into the pot, followed by the bone.
Add split peas or chana dal.
Cook in high heat maximum compression for 5 minutes followed by low heat maximum compression for the next 20 minutes. The last 5 minutes will be spent releasing the compression, still under low heat. Altogether this takes 30 minutes to cook in a pressure cooker.
While that is going on, prepare seashell pasta and salad.
Just arrange a bed of salad and scoop the Lamb Dalcha in. This dish will be filling because of the creamy bean base in the with stew so just garnish with some seashell pasta to enjoy.
Recipe serves 2-4 pax
Prep time: 30 mins
Cook time: 30 mins
Lamb or mutton cubes - 500g
Lamb shank - 1
Split peas/chana dal - 3/4 rice bowl
Star anise - 2
Cardamom pods - 8
Bay leaf - 1
Cumin seeds - 2 tsp
Fennel seeds - 2 tsp
Lemongrass - 2 stalks, bruised
Curry leaves - 5 sprigs
Shallots - 4 Red onion - 1
Ginger garlic paste - 2 tsp Tomato - 2 or Cherry tomatoes - 12
Ginger garlic paste - 2 tsp
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Paprika - 2 tsp
Cayenne powder - 2 tsp
Turmeric powder - 1 tsp
Salt and sugar to taste
Marinate lamb cubes and shank in salt, black pepper and curry powder for 3 hours.
Add 3 tbsp of oil in pot to fry star anise, cardamom pods and bay leaf.
Then add cumin and fennel seeds to the mix and stir for 30 seconds
In high heat, add shallots, red onion, lemongrass, followed by curry leaves and ginger garlic paste.
As the heat builds up and the content start to caramelize, add tomatoes followed by all the powders. Dilute with water slowly
Finally add split peas and cover the contents with water. Cook for 30 minutes in pressure cooker, then serve