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Mutton Dalcha Recipe

Mutton Dalcha is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

Mutton Dalcha is a common side dish made in Hyderabad and is famous for its unique ingredients and excellent taste. The Indian non-vegetarian recipe is made with mutton or meat and is known for its exotic flavours.

Mutton and chana dal are the major ingredients of this recipe which are mixed with spices and condiments to bring out a unique flavour. You can follow our recipe guide to know how to make it at home.

It is made by stewing the mutton into a thick gravy which is then eaten with rice. The khus-khus, coconut paste and tamarind add tangy twist to this recipe and make it stand out from rest of the mutton dishes.


  • 1 kg - Mutton
  • 200 g - Channa dal
  • 2 - medium-sized Tomatoes
  • lemon-sized Tamarind
  • 2 tbsp - ginger-garlic paste
  • 1 - big Onion (cut into long thin slices)
  • 1 tsp - shahjeera
  • 2 strips - 1-inch-sized Cinnamon
  • 6 - Cloves
  • 4 - green Cardamoms
  • 2 - Bay Leaves
  • a little stone flower
  • 1 bunch - green coriander
  • 1 tbsp - Khus Khus
  • 1 tbsp - grated Coconut or Coconut powder
  • oil - 4 tbsp
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric
  • 1 tsp - dhaniya powder
  • salt - to taste
  • How to Make Mutton Dalcha:

    1. Heat oil in a thick-bottom pan and add the raw garam masalas.
    2. Then, add onions and saute till transparent.
    3. Add ginger-garlic paste and fry for 2 minutes.
    4. Add the chopped tomatoes, turmeric, red chilli powder, dhaniya powder, salt and fry well.
    5. Add the cleaned mutton, channa dal and cook for 5 minutes.
    6. Then, add water and cook till the meat is tender.
    7. Soak the tamarind in warm water till it yields its juice.
    8. Pour in the khus khus-coconut paste, tamarind juice and cook till the raw smell of the khus khus is gone.
    9. Garnish with the chopped coriander and serve hot with rice.


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