Sunday, June 28, 2009

Dalcha Goshth(Lamb and Lentil Stew)

Dalcha gosth is an accompaniment to pulao or biryani in Coastal Andhra.It can be served with steamed rice on days when you make something like shikampuri kababs or mutton fry.It tastes delicious and I have even found a version of it served in Malaysia with biryani, of course this contains a lot of other vegetables too, and far too spicy but it tastes the same.The mutton with the bone adds a lot of juices that help in improving the taste of this stew.It is also made in Hyderabad and here the souring agents are varied- lemon and green mango is used as a variation depending upon the season.

1/2 kilo lamb shank with bone
4 tomatoes
4 onions
1/2 (boiled) green gourd/white pumpkin/lauki /doodhi
3 green chillies
2 tbs ginger garlic paste
1 tsp chilli powder
1 tsp turmeric powder
1 tbs coriander powder
1/4 tsp garam masala
2 bay/laurel leaves/tejpatta
100 gms chana dal/split yellow lentils
2 tbs coriander leaves
salt as required
1/2 tsp cumin/zeera
a few curry leaves
2 tbs oil
1 cup tamarind extract

Clean mutton and trim fat, leave bone in.Marinate it with the turmeric, chilli powder, salt, ginger garlic paste, garam masala, green chillies and coriander powder.Heat the oil in a thick bottomed pan add the cumin seeds, curry leaves stir, for a minute. Add onions that have been chopped finely and when they turn translucent add the tomatoes and cook for sometime till they turn soft and mushy, now add the mutton and cook till tender.Pressure cook dal/lentils till soft and mash them with the back of a ladle or spoon.Add this to the mutton and then add the boiled green gourd/lauki let it cook.Now, add the tamarind extract and simmer on a low flame till oil separates and appears on the edges of the pan.Add the coriander leaves and turn off the flame.

Under the theme of dual delights I would like to inform my vegetarian readers they can make this without the mutton.You can either use chicken stock cubes or if you are too strict about it you can replace this with vegetable stock.The stock improves the flavor of the stew like the lamb used above.

1 comment:

  1. have heard of the combo here in chennai and kerala too, but by word of mouth. something similar to the parsi dhansak?


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