No dull days with this amazing Dalca recipe


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