There’s no better pick-me-up dish on a dull day than a mountain of briyani covered in glorious, delicious Dalca.
- 2 tablespoons ghee
- 2 tablespoons cooking oil
- 1 kg lamb chops (or other meat or vegetables)
- 5 potatoes (cut in half)
- 3 tomatoes
- 3 carrots (cut into 1cm chunks and halved lengthwise)
- 2 round aubergines (cut into 1cm wedges)
- 4 whole green chilies
- 1 large bunch mint leaves
- 2 cloves garlic
- 15g of ginger
- garlic and ginger blended to marinate meat
- Santan (pressed from flesh of whole coconut)
- 5 shallots and 2 large onions sliced finely
- 1 cinnamon stick
- 6 cloves
- 5 cardamom pods
- 4 star anise
- 3 stalks curry leaves
- 1/2 to 1 cup boiled yellow split dhal
- 2 tablespoon fish curry powder
- asam jawa juice
- salt and sugar (to taste)
- Heat ghee and oil in a pot. Once hot, add in curry leaves and whole spices until crackling, then the sliced onions.
- Fry onions until caramelised around the edges. Add the lamb chops in.
- Stir and leave for 15 minutes.
- Add in cut potatoes, carrots, and tomatoes.
- Boil the broth until potatoes and lamb chops become tender.
- Add fish curry powder (braise separately in oil first with one sliced shallot). Later, add in 1 teaspoon of salt as seasoning.
- Add 1/2 cup of asam jawa juice. Leave broth to boil for 10 minutes.
- Add in the santan. Boil for 10 minutes.
- Add in dhal a little at a time until broth has a nice flowing consistency.
- Garnish with mint leaves and serve with a steaming plate of Nasi Briyani.
This recipe first appeared in butterkicap.com