Tag Archives: mutton bones

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe

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Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.

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Mutton Dalcha

Ingredients:

  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

CLICK HERE for varieties of Biryani and CLICK HERE for varieties of Dosa.

 

Mutton Rasam

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Everyone knows that rasam is the one and only comfort food in any situation for everyone from kids till elders. Guess the rasam with non-veg, already I have shared Chicken Rasam recipe and now its Mutton (Bones) Rasam recipe. This can be served after having heavy non-veg meals or after Biryani along with steamed rice. Also this can be served along with toasted or plain bread in times of sick or for dinner. My son in a big fan of my Chicken Rasam and Mutton Rasam. Let us move on to the recipe…

Do check out my Lamb/Goat recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Mutton Rasam

Mutton Rasam

Ingredients:

  • Lamb / Goat (with Bones) – 250 gm
  • Onions – 3 nos (medium sze)
  • Tomato – 2 ½ nos
  • Black pepper – ½ tsp
  • Black pepper powder – ½ tsp
  • Cumin seeds – 2 tsp
  • Fenugreek/Methi/Vendayam – ½ tsp
  • Fennel seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 5 stalks
  • Red chilies – 5 nos
  • Garlic cloves – 6 nos
  • Ginger – 1” inch stick
  • Turmeric powder – ½ tsp
  • Gingelly oil – 1 ½ tbsp.
  • Curry masala or Garam masala – ¼ tsp
  • Lemon Juice – 3 tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste

Preparation:

  • Peel and finely chop 1 onion and roughly chop the other 2 onions.
  • Finely chop 1 tomato and roughly chop the other 1 ½ tomatoes.
  • In a pressure cooker, heat a 2 tsp of oil, add in the fennel seeds, roughly chopped onions, tomatoes and red chilies and cook until it turns golden brown.
  • Remove it to a plate and bring it to room temperature and then grind it to a fine paste.
  • In the same pressure cooker, pour in 3 tsp of oil, add in the mustard seeds, ¼ tsp of fenugreek, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the finely chopped onions and cook until they turn golden brown.
  • Add in the finely chopped tomatoes and cook until they turn mushy.
  • Add in the mutton pieces followed by turmeric powder, crushed ginger and salt. Cook for few mins or until the raw smell goes off.
  • Add in the ground onion-tomato paste and cook for few mins or until the raw smell goes off.
  • Pour in 2 cups of water, cover with the lid and pressure-cook for 4 whistles.
  • Meanwhile crush the fenugreek and methi seeds coarsely using pestle and mortar, add in the garlic, coriander stalks and continue crushing them. Keep it aside.
  • Remove the lid when the pressure subsides, keep the rasam in medium flame, sprinkle black pepper powder, curry masala and the crushed ingredients.
  • Give a stir, pour in the lemon juice, wait for few mins or until it starts bubbling. Switch off the flame once it starts bubbling.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch or with toasted or plain bread for dinner.

Mutton Bones Curry

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Mutton Bones Curry – Breakfast / Dinner

Ingredients:

  • Lamb(Mutton)  Bones  – ¼ Kg
  • Big Onion  – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Oil – 2 tbsp
  • Ghee – 2 tsp
  • Mustard – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – a pinch
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Wheat flour – ½ tbsp

Preparation:

  • Marinate lamb bones with ginger-garlic paste and salt. Leave it for  10 mins.
  • Finely chop onions and tomatoes, Slit g.chillies and then cut them into two pieces.
  • Boil the lamb bones with onions, tomatoes, green chillies, turmeric powder. It should be half-boiled.
  • Heat ghee and oil in a kadai.  Put Mustard, Methi seeds and Cumin seeds. Wait till it splatter.
  • Put Chilli powder, Coriander powder, salt and Wheat flour. Fry till the raw smell goes.
  • Now pour the boiled lamb to it. Add a glass of water.
  • Cover it with a lid. Stir it once for a while.
  • Remove the lid when the lamb is cooked.
  • Wait till the oil separates.
  • Garnish and serve hot.

Serve hot with Idly, Dosa.

This dish goes well with few other spare parts of Lamb like Lamb Head, Lamb Bones and Lamb Leg.