Dalcha by Rishada

Dalcha

Ingredients:
Goat meat - 1/2 lb (with bones)
Chana dal - 3 tbsp
Tuvar dal - 3 tbsp
G.chillies - 4
Onion - 1 medium
Ginger/Garlic paste - 1 tbsp
Tomato - 1 medium
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Corriander powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind paste - 2 tsp
Corriander leaves - 1/4 cup
Curry leaves - a few
Cinnamon, Cloves, Cardamom - a few each
Procedure:
Chop the goat meat and remove just the bone pieces separate. Pressure cook the bone pieces with a little ginger/garlic paste, turmeric powder and 1/2 tsp black pepper powder.
Soak the dals for atleast 15 mins and pressure cook them together with some turmeric powder, curry leaves and half of the corriander leaves.
Heat oil in a wide pan, season with cinnamon, cloves and cardamom. Once they pop, add chopped onions, g.chillies, ginger/garlic paste and fry for a few mins.
Add the remaining corriander leaves and curry leaves and fry for a couple more mins.
Add all the remaining powders along with tomatoes and fry until the tomatoes lose shape.
Add the remaining mutton pieces (raw), salt and fry for 5 mins.
Now add the stock from the cooked bones and let it boil for a few mins.
Finally add the cooked dal and pressure cook the mixture together until the mutton gets cooked completely (time depends on the pressure cooker).
Open the pressure cooker and add the tamarind paste and the cooked bone pieces, some water as required and let it boil for a few mins.
Garnish with chopped corriander leaves.
Serve hot with plain rice or briyani.