Indian Dalcha

Ingredients:

450g mutton ribs, cut into medium sized pieces
1 cup yellow lentils (dhal), soak in water for 2-3 hours

grind to a smooth paste:
3 slices (1cm thick) ginger
4 cloves garlic

½ big onion, slice thick
2 green chillies, slit half way
1 red chilli, slit half way
1½ level tsp turmeric powder
1 sprig curry leaves
1 stick (3cm long) cinnamon
2 cardamoms
3 cloves
salt to taste
8 cups water
300g small potatoes, peel and cut into half
2 bananas, split in half and cut each half into 3-4 pieces
3 carrots, cut into 4cm lengths
3 purple eggplants, split in half then cut each half into 3-4 pieces
1 green mango, cut into 3 pieces
2 tbsp meat curry powder, add 8 tbsp water to make watery mixture
1 cup grated coconut, add ¾ cup water and extract equal amount of thick coconut milk
1½ tbsp tamarind, mix with coconut milk and strain
300g tomatoes, cut into half
6 tsp oil
1 bunch small coriander leaves for garnishing

for frying:
1 big onion, slice thinly
1 tbsp chilli powder
1 sprig curry leaves


Method:

• Put mutton in a deep pot together with dhal, ginger-garlic paste, thickly sliced onion, green and red chillies, turmeric powder, curry leaves, cinnamon, cardamoms, cloves and salt. Add water and boil until meat and dhal are cooked.
• Add potatoes, bananas, carrots, eggplants, mango and curry powder mixture, cover pot and boil. Do not uncover until it has boiled for 5 minutes.
• Add coconut milk which has been mixed with tamarind and cover pot again. Do not uncover until curry is boiling and the vegetables are cooked.
• Add tomatoes and leave for 1-2 seconds only, then remove from heat.
• Heat oil in frying pan and cook ingredients for frying till golden brown. Pour contents of pan (including oil) into the pot of Dalcha and cover immediately. When serving, garnish the Dalcha with a few small coriander leaves.

Note: For a hot Dalcha, add more chilli powder when you fry the sliced onions and curry leaves.