Mutton dalcha recipe

INGREDIENTS:

1. Mutton (goat or lamb meat) - 1/4 kilogram
2. Pigeon pea - 50 grams
3. Bengal gram - 50 grams
4. Ginger garlic paste - 2 teaspoon (tsp.)
5. Thinly sliced onion - 1
6. Chopped tomato - 2
7. Chili powder - 3 teaspoon (tsp.)
8. Coriander powder - 2 teaspoon (tsp.)
9. Turmeric powder - 1/4 teaspoon (tsp.)
10. Chopped brinjal into 4 pieces - 1
11. Chopped plantain into 1 inch cubes - 1
12. Tamarind - lemon size or 1 mango
13. Chopped potato in big pieces - 1
14. Curry leaf - 5
15. Coriander leaf - 15
16. Cinnamon stick - 1 inch
17. Yogurt or curd - 2 tablespoon (tbsp.)
18. Oil - 4 tablespoon (tbsp.)
19. Salt - as needed

PREPARATION:

1. Soak tamarind in 1/2 cup of water for 20 minutes and get thick juice.
2. In a pressure cooker add mutton, turmeric powder, pigeon pea, bengal gram and water as needed (1 1/2 cup) and cook for 5 to 6 whistle. Once the pressure is released keep the mutton aside.
3. In the same pressure cooker heat oil. add cinnamon stick and sauté.
4. Now add onion and sauté until the onion turns golden brown.
5. Now add ginger garlic paste and sauté until raw smell is gone.
6. Now add chili powder, tomato and sauté for a minute.
7. Now add coriander powder, yogurt or curd, brinjal, plantain, mango or tamarind juice, potato,  curry leaves, slat, cooked mutton, water as needed and pressure cook for 1 whistle.
8. Once the pressure is gone, garnish with coriander leaves and serve.

NOTES: