Treat yourself to Ramadan iftar with mutton recipe from Dalcha Gosht Hyderabadi

It’s that time of year when the aroma of mutton dishes, kebabs, lamb chops, biryani and other non-vegetarian cuisine is in the air, boldly spiced up with explosive flavor and tickling our nostrils. Dinner tastes better when we eat together and this recipe by Dalcha Gosht Hyderabadi is all the excuse you need to get family and friends together and bond over iftar this Ramadan.

They say the way to a person’s heart is through the stomach, so this festive month, skip over regular mutton dishes and prepare, share and sip on a bowl of irresistibly delicious and delicious Dalcha Gosht Hyderabadi with the recipe below and thank us later!

Ingredients to soften the dal:

1 cup soaked tor dal

1 teaspoon turmeric powder

1.5 cup of water

Ingredients for Mutton and Dalcha Curry:

500 g lamb with bones/lamb (washed and cut into pieces)

3 tablespoons of oil

1 cinnamon stick

1 cardamom

2 carnations

½ teaspoon shahi zeera

1 bay leaf

1 large onion, finely sliced

1 teaspoon ginger garlic paste

2 tomatoes, finely chopped

salt to taste

1 teaspoon red pepper powder

¼ teaspoon turmeric powder

1 glass of water

1 medium size bottle gourd

1 cup extracted tamarind pulp

8-10 fresh curry leaves

2 tablespoons of coriander leaves

3-4 green peppers

salt to taste

¼ teaspoon garam masala powder

½ tomato optional


In a pressure cooker, add the toor dal, add the turmeric powder, add the water and cook under pressure until the dal is soft. Cook for about 10 minutes or 5-6 whistles. Heat the oil. Add the cinnamon stick, cardamom, cloves, shahi zeera, bay leaf. Add the large, finely sliced ​​onion. Saute onions until soft.

Add the ginger garlic paste. Saute for a few seconds to get rid of the raw smell. Add 500 grams of mutton with bones. Saute the lamb until the lamb’s color changes. Add 2 finely chopped tomatoes. Add salt to taste, red pepper powder, turmeric powder. Mix well.

Cook until the tomatoes are soft. Add a glass of water. Mix well. Cook until the lamb is tender. Reduce steam. Remove the cover. Add medium-sized pieces of gourd/kaddu. Mix. Cover and cook until kaddu is tender (10-12 minutes). Stir in the middle. Add the pulp extracted from the tamarind.

Add the cooked and mashed toor dal. Give a good mixture without lumps. Add 1 cup of water or as needed. Add fresh curry leaves. Add the chopped coriander leaves. Add the sliced ​​green peppers. Adjust salt to taste. Add garam masala powder or use cardamom powder.

Mix well. Add optional half tomato. Cover and bring to a boil. Cook for 5-10 minutes. Serve the dalcha hot with bagara rice.

(Recipe: Chef Gaurav Malhotra)


Commonly included as a meat consumed in Mediterranean diets, lamb meat reduces the risk of cardiovascular disease or risk of inflammation. Grass-fed lamb is a very good source of selenium and zinc that fight oxidative stress.

The zinc content also helps to boost immunity along with growth and development in children. Furthermore, the zinc content in lamb helps with wound healing, DNA and protein synthesis.

When compared to other protein sources like chicken or fish, lamb like red meat has much more iron that can help improve and prevent anemia symptoms. The anti-inflammatory omega-3 fatty acids in lamb meat help with fat loss and improve lean muscle mass, thanks to conjugated linoleic acid (CLA).

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