Dalca (dhal mutton curry)

Main Dish
4 servings
1 hour
45 min
Tender mutton pieces submerged in a dhal gravy with potatoes, carrots and brinjals swimming aimlessly.


Number of serving: 4
250 gram of mutton meat and bones - cut into bite sizes

2 cups of mysore dhal (red version) soaked for 1 hour

1 inch ginger (smashed)

10 pips garlic (smashed)

1 big onion (cut into big pieces)

1/2 tbsp turmeric powder

3 small potatoes (cut into 4)

1/2 carrot (cut into big pieces)

1/2 Chinese brinjal ( cut into big pieces)

3 red chillies (slit into 2)

2 tbsp yoghurt

1 tablespoon plain curry powder

1/2 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

Few stalks of coriander & onion leaves (sliced)


  • Add mutton, dhal, ginger, garlic, onion and turmeric powder in a pot.

    Sink all ingredients with water (about 1 litre).
    Simmer and boil.

    Once simmered, add curry powder and spices (coriander, cumin and fennel powder).

    Also add potatoes, carrots, brinjals and red chillies.
    Season with salt.

    Stir and continue to simmer to soften veggies.
    Add yogurt and give a good stir.

    Off heat and add coriander and onion leaves.


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