Kaddu Gosht ka Dalcha Hyderabadi

HYDERABADI KADDU GOSHT KA DALCHA : Lamb and Bottle gaurd curry

I have shared vegetarian kaddu ka dalcha earlier. Now same dish with meat added tastes even better. Kaddu here doesnt refer to pumpkin but bottle gaurd commnly known as doodhi or gheeya in other parts of India

 INGREDIENTS

For Dal:

• 2 small cups soaked toovar dal(yellow lentils) or chana dal(bengal gram)
• 1 tsp turmeric powder
• 3-4 curry leaves
• 1 cup water
• ½ tsp red chilli powder
• 
  
•  Mutton Curry:

• 500 gms mutton with bones washed and cut into piece
• 2 tbsp oil
• ½ cup onions finely chopped or sliced
• 1 tsp red chilli powder or green chilli paste
• 2 tsp ginger garlic paste
• 1 cinnamon stick(dalchini)
• 2 curry leaves
• 1 tsp coriander leaves
• 1 tsp coriander powder

Other Ingredients:

• 1 small size bottle gourd(cut into long pieces)
• 4-6 curry leaves
• 1 tsp coriander powder
• 1 tsp garam masala powder(powder of dalchini, elaichi, cloves, shahjeera)
• 1 small lemon sized tamarind, extracted pulp
• 2-3 tomatoes chopped

INSTRUCTIONS

For Tenderising Dal:

1. In a pressure cooker, add chana dal, add turmeric powder, add curry leaves, add water and pressure cook until the dal is tender. Cook it for about 10 minutes or 5-6 whistles.
2. Reduce the steam of the cooker,mash the dal by adding salt, add tamarind pulp,mix well,check if salt is required and keep aside. Meanwhile tenderise the mutton.

For Tenderising Mutton:

1. In a pressure cooker, heat oil, add cinnamon stick, add the onion slices and saute for a while, add ginger garlic paste saute well.
2. Add the mutton pieces and fry for awhile, add salt, red chilli powder(or green chilli paste), pinch of turmeric, coriander powder, add chopped tomatoes stir well.
3. Add little water and pressure cook until the mutton gets soft.
4. To the cooked mutton, add bottle gourd(lauki) slices, salt if required, pinch of red chilli powder, curry leaves, chopped tomatoes, coriander leaves and pressure cook again for about 3 whistles for the lauki to get soft.
5. Lastly Combine evrything that is the dal with tamarind pulp and the mutton curry made with kaddu. To it add garam masala powder, curry leaves, coriander leaves, add some sugar to kill the sour taste(optional).
6. Bring the whole mixture to a boil.
7. Garnish with coriander leaves.
8. Serve with rice or bagara khana.

Palak Gosht [ Spinach mutton]

There are many versions of palal gosht . Here is how i make it in a very easy and quick way. I  used boneless beef.You can use beef with bones/ mutton with bones or without bones or lamb with bones or without bones or chicken.Do not use potato when u try palak chicken.

Serves 3

Ingredients :

Beef/mutton/chicken : 1Lb
Onion: 1 medium size
green chilies : 2
Spinach: 14oz bag
Potatoes: 3 medium
Tomatoes : 2 medium [i used  canned tomato sauce 1/2 cup]
Ginger/Garlic paste: 2 teaspoon
salt
Turmeric powder : 1/2 teaspoon
Garam masala powder : 1/4 teaspoon
Red chili Powder : 1/2 teaspoon
oil: 2 tablespoon


Directions:

1. Add all powder masalas - salt,turmeric powder,chili powder to beef and marinate for 30 minutes at least.

2. In a pressure cooker fry chopped onion. And fry till light golden. Add chopped green chilies .

3. Add ginger garlic paste to onion and fry for 1 minute.

4. Add meat and fry for 3 minutes and add tomatoes [or tomato paste] and potatoes[optional]1 cup water and pressure cook till meat is 80% tender. that is about 25 minutes on medium flame.

5. After the pressure is out open cooker and add garam masala powder and stir and add spinach . [ chopped spinach/ paste . I added whole spinach leaves ]. Adjust water level and close lid and pressure cook for 5 minutes more. and let the pressure out on its own .

 Serve with rice or roti. I have served with vegetables rice and some yogurt.
Enjoy!