Hyderabadi Lamb & Dal Curry – Daalcha Gosht

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Hyderabadi Lamb & Dal Curry - Daalcha Gosht

This protein rich Hyderabadi Lamb & Dal Curry – Daalcha Gosht  is a hearty and healthy meal. With just a small quantity of meat, it is not high in fat. Serve with Basmati rice for a filling and delicious Indian Meal!

Don’t get scared of the cooking time. The 4 hours is for pre soaking the peas and is not necessary if you use a pressure cooker!

Hyderabad, an industrialized city located in southeastern India, is widely known throughout India for its cuisine, among other things. Also known as Deccani cuisine, it was developed by Turkish shah, Sultan Quli, part of the Qutb Shahi Dynasty that ruled Hyderabad from 1518-1687. Their cuisine is a fusion of Turkish, Arabic and Mughlai cuisine with local Telugu flavors. Additionally, a sub cuisine also exists in Hyderabad known as Nizami. Nizami cuisine is characterized by being low in fat, but rich in flavor. High taxes made the Nizam’s the richest princely rulers of India, which caused their people to develop a cuisine that reflected their poor status. Nizami cuisine does not utilize ghee, milk and yogurt, as does other Indian cuisines. It is known as a low fat cuisine, within India.

The Nizam’s ruled Hyderabad state from 1724 under the Asaf Jah Dynasty until 1948, when they were forced by police action to give up their governing status to an independent India. Hyderabad state was absorbed by neighboring states, by dividing it along linguistic lines.

This recipe is one of the recipes developed under Nizami rule. Traditionally,mostly bones would be used as the people would not be able to afford meat. However, today meat on bone is generally used although the quantity of meat to dal is still quite low.

See also  Finnish Spinach Pancakes - Pinaattiletut

Bottle gourd has become my new favorite vegetable, second only to spinach. I was so happy to find yet another recipe to utilize this new fave. Just in case you missed it, do check out my Bengali Lauki (Bottle Gourd) Curry!

IN THE MAKING

With chile powder, dried chiles and fresh chiles, this is a spicy and flavorful curry to awaken your taste buds. To complete your Hyderabad experience, end your meal with Khubani Ka Mitha.

Daalcha -edit

Hope the Hyderabadi’s feel I have represented their cuisine well.

spoon -edit

Hyderabadi Lamb & Dal Curry

Rating: 51

Prep Time: 4 hours

Cook Time: 2 hours, 30 minutes

Total Time: 6 hours, 30 minutes

Number of servings: 8

Per Serving 593 calories

Fat 34 g

Carbs 55 g

Protein 19 g

8


Ingredients

  • 12 oz. lamb with bone
  • 1 teaspoon ground turmeric
  • 1 tablespoon red chile powder (cayenne pepper)
  • 3 cups channa dal (yellow split peas), soaked for 4 hours
  • 2 chiles, split
  • 1 tomato, chopped
  • 1 medium bottle gourd, peeled and cut into large pieces
  • 2 tablespoons ginger garlic paste
  • 2 teaspoons cumin seed
  • 2 sprigs curry leaves
  • 1 onion, chopped
  • 2 dried red chiles
  • 1 2" cinnamon stick
  • 3 cloves
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon cardamom seeds
  • 1 tablespoon tamarind paste
  • 1/3 cup boiling water
  • salt, to taste

Instructions

  1. Combine lamb with chile powder, turmeric and salt. Marinate for at least 30 minutes.
  2. Bring 6 cups of water to a boil with the channa dal, chiles, salt and tomato. Bring to a boil. Simmer and cook until peas are tender, about 45 minutes. Puree using an immersion blender. ( I like it a bit chunky but you can puree completely smooth in a food processor or blender if you prefer)
  3. Combine the cinnamon, cloves, caraway and cardamom seed in a spice grinder. Grind until you have a fine powder.
  4. In a large pot, heat oil. Add cumin seed, onion, dried chiles and curry leaves. Saute until onions are golden. Add ginger garlic paste and lamb. Stir fry for 3-4 minutes. Add masala powder and 2 cups of water. Bring to a boil and simmer for 1 hour, until meat is tender.
  5. Add bottle gourd and cook for another 10 minutes.
  6. In a small bowl, pour the boiling water over the tamarind and let sit for 10 minutes. Strain, pressing all of the liquid out of the tamarind paste and discard the paste.
  7. Add tamarind water and pureed dal. Cook for another 5 minutes.
See also  Mexican Ponche Navideno

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Sapana

    Hyderabadi dishes are amazing, right? The dal looks so tempting and the last pic in the spoon is making me drool.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.