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Mutton/Kheema Dalcha

Ingredients (Note that cup here refers to a teacup):

  • 250 gms lamb (cut into small pieces or minced)
  • 1/2 cup chana dal (soaked for 2 hours)
  • 2 teaspoons ginger-garlic paste (contains 5 or 6 small garlic cloves to one inch of ginger)
  • 1/2 teaspoon of cinnamon-clove spice powder
  • 2 medium sized onions  —  sliced and blended to a paste
  • 1 teaspoon coriander powder
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of chilli powder
  • salt to taste
  • 1 1/2 cups of water
  • 1/4 cup of beaten yogurt
  • 1/4 cup fresh cilantro / coriander chopped
  • 2-3 teaspoons of vegetable oil


  • Marinade the lamb meamince in salt, turmeric powder, chilli powder, and yogurt for half an hour. Heat the oil and fry the ginger-garlic paste until light brown, add the onion paste and fry until the entire paste starts to separate from the oil. Lower heat.

    Add the coriander powder, spice powder, the marinaded lamb, and chana dal. Mix well and raise heat.

    Add water, cover, and simmer until done (pressure cooking will be faster). Sprinkle the fresh cilantro before serving.

    The end result should be a thick, hearty gravy-based meat dish which can be accompanied by Indian bread of any sort (chapatti/naan/roti, etc.). You may need to alter the proportions of spice and chilli as per your tastes.

    If vegetarian, you can also cook the same dish without adding the meat, but with 1 cup of chana dal instead.


Contributed by Suchismitha Baddula via email.

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Last modified: March 22, 2006

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