Lamb Dalcha or Dal Gosht

This warming flavoursome lamb stew is perfect for these cold winter days eaten with hot rotlis or ghee rice. If you don't have dried limes use tamarind. Soak the dried limes in boiling water for 10 minutes before you use them. You could poke a few holes in the lime so that it releases its flavours into the gravy. I used Coconom tumeric & tamarind sugar but normal brown sugar or jaggery will work too. Doodhi or bottle gourd can be found in Indian stores and almost like a marrow texture, you could use pumpkin instead but do try bottle gourd, it goes very well with channa dal

500g lamb cut into small pieces (lamb on the bone is preferred for this dish)
100g channa dal cooked in water till just soft in 1 teaspoon crushed ginger & garlic and a pinch of salt

2 tablespoons oil & 1 tablespoon ghee

1 large onion finely chopped

Whole garam masala that is added to hot oil : 1 teaspoon fennel seeds, 3 dry red chillies, 1 large cinnamon stick, 3 cloves & 1 star anise

1 tablespoon crushed ginger

½ tablespoon crushed garlic

Handful of curry leaves

1 tablespoon coriander

½ tablespoon cumin powder

1 teaspoon turmeric

2 teaspoons  chili powder

Salt to taste

1 tomato chopped

2 dried limes soaked in boiling water for 10min (available in middle eastern shops) alternatively use 1 teaspoon tamarind paste but it will not give you the smoky taste as dried limes

1 teaspoon sugar

100g diced doodhi or pumpkin

Garam masala for meat dishes- dry roast and grind the following spices -  2 cinnamon sticks, 1 teaspoon cardamom, 1 teaspoon cloves, ½ nutmeg, 2 teaspoon black pepper & 1 teaspoon fennel. Extra garam masala can be kept in an air tight jar for a month

Method

1.  Cook channa  dal in water with ginger,garlic & salt until just soft, drain and keep aside

2.  Heat oil & ghee and when hot add whole garam masala, lower the heat and let it infuse the oil

3. Add finely chopped onions and cook slowly until brown

4. Once the onions are brown add crushed ginger, garlic and cook for 2 minutes.

5.  Add curry leaves, coriander, cumin, turmeric & chilli powder. Cook this for another 2 minutes add a splash of water if its burning

6.  Add the lamb & salt, give it a good stir to coat the meat pieces and let it cook slowly until soft (takes around 45min). Keep adding a splash of water should it get dry.

7.  When meat is just about done, add chopped tomatoes and cook for 10min. Once tomatoes are soft, add the limes or tamarind paste, cooked dal, sugar and doodhi or pumpkin, 125ml water, lower the heat and let it simmer

8. After 45 min check that the meat and pumpkin is done. If not add a bit more water and leave to simmer.  Smash 1 of the limes so that the lime flavour infuses the gravy.  When the meat and pumpkin is finally cooked, add 1 teaspoon of the garam masala, switch of the stove, close the lid and leave it to infuse for a few minutes. When ready to serve, mix in the garam masala.

9. Serve with hot rotlis or ghee rice

Restaurant Day 15 November 2014 - SOLD OUT

I'll be joining Edinburgh foody on restaurant day for a risotto pop up. Come and enjoy a wonderful meal and support our chosen charity Trussell Trust.

Where & When : Union of Genius, Forrest Road Edinburgh, 7-9pm

Menu : Butternut Squash and cardamom and Duck ragout followed by Leith Mess, sweetened hung yoghurt flavoured with nutmeg and rose water with crushed pistachio & cardamom meringues.

Book tickets via Edinburgh Foody There are only 20 tickets available. We also have some foodie prizes to be won on the night so get booking!

Chevti dal

This dal combines four different dals and gives it a great taste & texture. I usually make it with whatever I have in the store cupboard. This recipe calls for equal measures of channa dal, split moong dal, urad dal and red dal. Toor dal works well in this recipe too.

Ingredients
60g channa dal
60g yellow split moong dal
60g urad dal
60g red dal
1/2 teaspoon tumeric
2 tablespoons coconut oil or olive oil
pinch if hing (asafetida)
1/2 teaspoon whole cumin
1 dry Kashmiri chilli
1 teaspoon crushed ginger
1 teaspoon crushed green chillies
piece of kokum for sourness or add lime
salt to taste

Method
1. Cook the dals in a pressure cooker, around 3 whistles should be good enough.
2. Heat oil in a pan, when its hot add whole cumin, when they start sizzling add the hing and red Kashmiri chilli.
3. Then add the ginger and green chillies, let this cook for a minute.
4. Add the cooked dal, tumeric, salt, kokum and 200ml boiling water.
5. Let this cook slowly for a further 10min or until desired consistency is achieved. It should not take a long time
6. Serve with hot rotlis or millet flour rotla and pickle