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South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing

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The ingredients needed to prepare South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing:
  1. Take 500 g Boneless Mutton (diced)
  2. Prepare [Marinade]
  3. Provide 2 tsp Salt
  4. Prepare 2 Tbsp Sambar Powder (see below)
  5. Get 1 Tbsp Oil
  6. Provide [Lentil Base]
  7. Get 100 g Yellow Lentils
  8. Get as needed Water (for boiling)
  9. Take [Stew]
  10. Use 100 g Yellow Onions (finely diced)
  11. You need 30 g Garlic (minced)
  12. Get 30 g Ginger (minced)
  13. Provide 100 g Eggplant (rough chop)
  14. Prepare 100 g Tomatoes (rough chop)
  15. You need 100 g Carrots (rough chop)
  16. Take 100 g Potatoes (rough chop)
  17. Provide 30 g Fresh Coriander (rough chop, separate stems and leaves)
  18. Prepare 5 cups Water (for stewing)
  19. Use 1 Tbsp Sambar Powder (see below)
  20. Provide 5 pc Tamarind Slice or Juice from 2 Tbsp Tamarind Paste
  21. Take 1 Tbsp Palm Sugar
  22. Provide as needed Salt (I count 1 tsp)
  23. Get [Aromatics]
  24. Provide 3 sprigs Curry Leaves
  25. Prepare 2 tsp Mustard Seeds
  26. You need 2 tsp Fenugreek Seeds
  27. Provide 1 Tbsp Cooking Oil
  28. Take [Quick Sambar Powder] - if you can't find in market
  29. You need 1 Tbsp Chilli Powder
  30. Take 1 tsp Turmeric Powder
  31. Prepare 2 tsp Coriander Powder
  32. Provide 1 tsp Cumin Powder
  33. Prepare 1 tsp Ground Black Pepper
  34. Provide 1 Tbsp Ground Split Chickpea
  35. Take 1 tsp Ground Black Gram
  36. Prepare 2 pinch Asafoetida (optional)
Instructions to make South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing:
  1. MARINADE: marinate the diced Mutton with Salt, Sambar Powder and Cooking Oil for 3 hours to overnight. PIC: home made Sambar Powder
  2. LENTILS: in a pot, add the Lentils with 2 cups of Water until boiling. When the liquid has rediced, add more Water, 1 cup at a time. Continue to cook until the Lentils have disintegrated and turns to mush. Turn off the heat and set aside.
  3. MUTTON: in a large pot, heat 4-5 Tbsp of of Cooking Oil until hot. Add the Onions, Garlic, Ginger and Fresh Coriander Stems and fry them until fragrant (10 seconds). Next, add the Mutton, mix well and stir fry them until the Mutton browns all over.
  4. ASSEMBLE: once the mutton browns, add 5 cups of Water as well as the Vegetables, the Red and Green Chillies, the Tamarind Slices (or Tamarind Juice), Palm Sugar, Salt (season as you go) and Lentils. Bring it to a simmer, cover the pot and cook for 1 hour or until the Mutton is tender and the liquid has reduced. Stir the bottom every 5 minutes.
  5. AROMATICS & HERBS: while waiting for the ragout, heat 1 Tbsp of Cooking Oil in a pan and toast the Curry Leaves, Fenugreek and Mustard Seeds. WHEN the ragout looks done, add the Aromatics into the stew and mix well. Serve and garnish with Fresh Coriander Leaves.

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