There’s nothing like a pick-me-up dish on a dull day
like a mountain of briyani covered in glorious DALCHA
- 2 tablespoons of Ghee
- 2 tablespoons of Cooking oil
- 1 kg of Lamb chops
*can use other kinds of meat or vege
- 5 potatoes (cut half)
- 3 tomatoes
- 3 carrots (cut into 1 cm chunks and halved lengthwise)
- 2 round aubergines (cut into 1 cm wedges)
- 4 whole green chilies
- 1 large bunch of mint leaves
- 2 loaves of garlic
- 15g of ginger
- ginger **
**blended to marinade meat
- Santan (pressed from flesh of whole coconut)
- 5 shallots***
- 2 large onions***
***shallots and onions sliced finely
- 1 cinnamon stick
- 6 cloves
- 5 cardamom pods
- 4 staranise
- 3 stalks of curry leaves
- 1/2 to 1 cup of boiled yellow split dhal
- 2 tablespoon of 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 and then the sliced onions.
- Fry 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 1 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.