Resep Mudah Masak yg Perfect South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing

South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing.

You can cook South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing using 36 ingredients and 5 steps. Here is how you achieve it.

Bahan-Bahan Membuat South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing

1. 500 g of Boneless Mutton (diced).
2. of [Marinade].
3. 2 tsp of Salt.
4. 2 Tbsp of Sambar Powder (see below).
5. 1 Tbsp of Oil.
6. of [Lentil Base].
7. 100 g of Yellow Lentils.
8. as needed of Water (for boiling).
9. of [Stew].
10. 100 g of Yellow Onions (finely diced).
11. 30 g of Garlic (minced).
12. 30 g of Ginger (minced).
13. 100 g of Eggplant (rough chop).
14. 100 g of Tomatoes (rough chop).
15. 100 g of Carrots (rough chop).
16. 100 g of Potatoes (rough chop).
17. 30 g of Fresh Coriander (rough chop, separate stems and leaves).
18. 5 cups of Water (for stewing).
19. 1 Tbsp of Sambar Powder (see below).
20. 5 pc of Tamarind Slice or Juice from 2 Tbsp Tamarind Paste.
21. 1 Tbsp of Palm Sugar.
22. as needed of Salt (I count 1 tsp).
23. of [Aromatics].
24. 3 sprigs of Curry Leaves.
25. 2 tsp of Mustard Seeds.
26. 2 tsp of Fenugreek Seeds.
27. 1 Tbsp of Cooking Oil.
28. of [Quick Sambar Powder] - if you can't find in market.
29. 1 Tbsp of Chilli Powder.
30. 1 tsp of Turmeric Powder.
31. 2 tsp of Coriander Powder.
32. 1 tsp of Cumin Powder.
33. 1 tsp of Ground Black Pepper.
34. 1 Tbsp of Ground Split Chickpea.
35. 1 tsp of Ground Black Gram.
36. 2 pinch of Asafoetida (optional).

South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing instructions

1. MARINADE: marinate the diced Mutton with Salt, Sambar Powder and Cooking Oil for 3 hours to overnight. PIC: home made Sambar Powder.
2. LENTILS: in a pot, add the Lentils with 2 cups of Water until boiling. When the liquid has rediced, add more Water, 1 cup at a time. Continue to cook until the Lentils have disintegrated and turns to mush. Turn off the heat and set aside..
3. MUTTON: in a large pot, heat 4-5 Tbsp of of Cooking Oil until hot. Add the Onions, Garlic, Ginger and Fresh Coriander Stems and fry them until fragrant (10 seconds). Next, add the Mutton, mix well and stir fry them until the Mutton browns all over..
4. ASSEMBLE: once the mutton browns, add 5 cups of Water as well as the Vegetables, the Red and Green Chillies, the Tamarind Slices (or Tamarind Juice), Palm Sugar, Salt (season as you go) and Lentils. Bring it to a simmer, cover the pot and cook for 1 hour or until the Mutton is tender and the liquid has reduced. Stir the bottom every 5 minutes..
5. AROMATICS & HERBS: while waiting for the ragout, heat 1 Tbsp of Cooking Oil in a pan and toast the Curry Leaves, Fenugreek and Mustard Seeds. WHEN the ragout looks done, add the Aromatics into the stew and mix well. Serve and garnish with Fresh Coriander Leaves..