Mutton Dalcha is one of my favorite comforting dishes. Rich, nutritious, and full of warm, spiced goodness. The tender mutton is pressure-cooked in a flavorful gravy made with tamarind, creamy coconut, soft vegetables, and toor dal, which adds a lovely texture and earthy depth to the dish. It has that perfect balance of savory and slightly tangy, and it’s always a family favorite.
I make mine with toor dal, which I always wash and soak for at least an hour beforehand. Then I boil it over medium heat for about 30 minutes until it’s tender but still has a slight bite. Once it’s done boiling, I simply drain any excess water and set it aside. If I’m short on time, I’ll pressure cook it for a quicker method.
I personally like my dal to be a little firm, not too mushy. When you press it, you should need to apply a bit of pressure before it breaks. This way, when it gets added to the dalcha gravy and simmers again with everything else, it softens to just the right consistency.
Preparing the Ingredients:
Mutton – For this recipe, I used 1kg of mutton leg portions and added 0.5kg of mutton ribs. I personally love mixing in some ribs because they add such a rich, deep flavor to the dish — it really makes the gravy more fragrant and satisfying. Of course, feel free to use whichever cuts you prefer or have on hand. Every part has its own charm, so don’t be afraid to make it your own.
Spices – Since mutton tends to have a stronger aroma, adding a few fragrant spices is key to balancing the flavors. For this recipe, we use a lovely mix of cinnamon, cloves, star anise, and cardamoms. Simple ingredients that bring so much warmth and depth to the dish.
The Blended Paste – Start by peeling your onions, garlic, and ginger, then give them a rough chop. Pop everything into a blender with just a splash of water and blend until smooth. Want to speed things up? You can use a mini chopper instead and skip the water. The paste won’t be as silky, but it’ll cook much faster, which is a total win on busy days!
Dried Chilli Paste – I always keep a container of dried chilli paste in the fridge. It’s such a time-saver! Whenever I need some heat, I just scoop in a few spoonfuls. If you don’t have any prepped, no worries! Just blend 20–25 dried red chillies along with your paste ingredients. Or, if you’re curious, you can learn how to make your own dried chilli paste here.
Dalcha Spice Mix – This can usually be found at Indian spice shops in local wet markets, though it may not always be available at supermarkets. If you can’t find it, no worries at all! Simply substitute it with Meat Curry Powder, using the same amount, it works just as well.
Turmeric – For ease, I usually reach for turmeric powder, but if you have fresh turmeric, even better! Just blend it right in with your paste ingredients for a richer flavor and gorgeous color.
Tamarind Paste – When it comes to tamarind, I personally love using the block-style paste. It’s a bit more traditional and has such a rich, tangy depth. To use it, just soak a small chunk in warm water and gently squeeze it with your fingers to extract all that lovely juice.
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
I usually cook Mutton Dalcha in a big batch, especially on weekends. It freezes really well, so I love keeping some portions ready to go for those weekend mornings when my kids request for paratha for breakfast. There’s nothing quite like warming up a bowl and enjoying it with hot, fluffy instant paratha.
Dalcha also pairs perfectly with rice, roti kirai, briyani, or ghee rice for lunch or dinner. This dish always brings warmth to the table and fills the home with the most amazing aroma.
Ingredients
Preparing the main ingredients:
Paste ingredients (blend):
Other ingredients:
Instructions
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Marinate the mutton with a tablespoon of dalcha mix and set aside to soak up those lovely flavors.
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Next, prepare the tamarind juice by mixing the tamarind paste with about 300ml of warm water. Squeeze it well to extract all the flavor, then strain out the pulp and keep the juice aside. We’ll be using this to add that signature tangy touch to the dish.
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Boil the dal until it’s nice and tender for about 30 minutes. Once done, strain and set it aside. While the dal is cooking, go ahead and blend all the paste ingredients until smooth and begin cooking the mutton.
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In a stovetop pressure cooker, heat oil and sauté the stir-fry ingredients until the shallots are golden and fragrant.
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Now, add in the blended paste and chili paste. Let it cook down until it thickens and you see the oil starting to separate.
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Stir in the turmeric and dalcha paste, and continue to sauté until everything is well combined and the oil separates a little more.
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Add your marinated mutton to the pot, give it a good mix, then pour in the tamarind juice and water, just enough to cover the meat. Close the lid, bring it to pressure, then reduce the heat and let it cook under pressure for about 20 minutes.
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Once it’s done, turn off the heat and allow the pressure to release naturally. When it's safe to open, take off the lid and turn the heat back on and add the remaining water.
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Once the soup starts to bubble gently again, go ahead and stir in the potatoes and carrots. Let them simmer until they’re just tender and starting to soften.
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Next, add in the cooked dal, long beans, creamy coconut cream, and salt to bring everything together. Let it all simmer for another 5 minutes so the flavors can mingle beautifully.
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Finally, turn off the heat and let the gravy rest for at least 10 minutes before serving. This helps all the flavors to settle and deepen.
Note
Bigger vege chunks!
When prepping your veggies, try chopping them into slightly bigger chunks. This helps them hold their shape better during cooking, so you won’t end up with a mushy gravy.
Serve your dalcha warm!
Pair it with steamed rice, fragrant briyani, buttery ghee rice, or soft, fluffy roti paratha. No matter how you enjoy it, it’s the kind of comfort food that feels like a warm hug in every bite.
Curry powder as substitute!
If you don’t have dalcha spice mix on hand, no worries! You can easily swap it out with meat curry powder using the same amount. It still tastes absolutely delicious.
