Seene Ke Gosht Ka Daalcha

Seena Ke Gosht Ka Daalcha

Recipe for Seene Ke Gosht Ka Daalcha

What is unique about Seene Ke Gosht Ka Daalcha

Seena ke Gosht here refers to Rib Lamb Chops. This lovely recipe is unique lentils recipes using Rib Lamb Chops flavoured and finally tempered with Ghee & Spices served with Flavoured Rice or Rotis.  

Ingredients for Seene Ke Gosht Ka Daalcha

Lamb rib chops – 250 gms, washed
Onions – 1 large, finely sliced
Bottle gourd – 100 gms, peeled and diced
into medium-sized cubes
Red split lentils – 2 medium cups
Salt to taste
Chilli powder – 1 tablespoon
Garam masala powder- 1 teaspoon
Tamarind paste – 2 teaspoons

Ingredients for initial tempering of oil

Cardamom – 1
Cloves -2
Cinnamon – 1” stick
Bay leaf – 1 medium

Ingredients needed for 2nd tempering of oil

Clarified butter / ghee – 1 tablespoon
Cumin seeds -1 teaspoon
Dried red chillies – 2
Curry leaves – 8-10

Method to cook Seene ke Gosht Ka Daalcha

Pressure cook the red split lentils by adding the required amount of water and leaving it to cook for 3-4 whistles

Once cooked, lightly mash the lentils using a mashed or a mini hand blender and set aside

Next heat oil in a heavy-bottomed vessel.
Add the cut bottle gourd and sauté the cubes lightly. Take them off once fried and keep them aside to be added later

Lower the flame and use the same oil to add the whole spices

Once the spices start crackling in the tempered oil, add the finely sliced onions and fry on a medium flame

When the onions start to brown, add in the turmeric, ginger garlic paste, salt and chilli powder and give the ingredients a good mix

Now throw in the lamb rib chops and cook for 5-10 minutes till the chops they start to change colour. Stir in the mashed lentils and tamarind paste and dilute the gravy by pouring in 2 glasses of water ( around 200 MLS )

Cover the lid of the vessel and leave the gravy to simmer on low flame for 25-30 minutes making sure to stir it occasionally

After the stipulated time, you would notice the gravy starts to bubble giving of the oil at the surface and would acquire a semi-thick consistency

At this point check to see if the lamb ribs have got fully cooked and if not then allow the gravy to cook on low flame.
Once done switch off the flame

The daalcha is given a final tadka or a second tempering by adding the above-mentioned ingredients to hot ghee and oil on low flame and then adding these along with the hot ghee/ oil on top of the prepared dacha

Serve this authentic mouth-watering Seene Ke Gosht Ka Daalcha with hot Rotis (flatbread) or Flavoured Rice

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