DEEPAVALI SPECIAL: Lamb Dalca + Chapati

by Lisa K. on Thu, November 01, 2018

Lamb Dalca is tender pieces of bone in lamb cooked in a hearty dhal curry sauce with loads of veggies. The best way to serve it is with some home-made Chapatis and the best time to serve it this coming Deepavali! Whether you’re hosting an open house or going to a pot luck party, this tasty Indian meal is a sure hit, guaranteed.

Healthy, hearty and super tasty

Serves 6 people

The veggies and spices (Lamb: Step 3) will only taste sour at first. The flavour will come through once it is mixed with lamb and dhal.

Various flour brands used for Chapati absorbs different amount of water. Always leave about 2 tbsp. of water from the total amount just in case if it gets too sticky.

Foodster's Verdict

DEEPAVALI SPECIAL: Lamb Dalca + Chapati


  • Preparation
  • Total
    600g lamb, bone in, cut in small cubes
    1 cup dhal, quick cook type, soaked for at least 30 minutes
    2 tsp. ginger, pounded
    2 tsp. garlic, pounded
    ½ tsp. salt

    3 tbsp. ghee/oil
    2 dried chillies, cut into 1 inch pieces
    1 cinnamon stick
    2 star anise
    ½ tsp. cumin seeds
    2 sprigs curry leaves
    2 green chillies, cut lengthways
    ¼ tsp. turmeric powder
    1 tsp. chilli powder
    3 tbsp. sambar powder (I used Alagapas brand)
    1 tbsp. asam jawa mixed with ½ cup water
    ½ cup santan (optional)
    Salt and sugar to taste

    Veggies (all cut into small cubes)
    1 carrot
    1 potato
    1 tomato
    1 round egg plant

    2 cups attar flour (whole wheat flour)
    ½ tsp. salt
    1 tbsp. oil
    1 cup water (reserve about 2 tbsp.)

For the Lamb
1. Put lamb, dhal, ginger, garlic and salt in a pressure cooker and pour in just enough water to cover it. Pressure cook for 10 minutes and let it depressurize slowly on its own. If you don't have a pressure cooker, no problem! Just place a heavy object on your pot lid and simmer on low heat until meat is soft.

The heavy object slows the steam from escaping the pot, therefore creating a slightly pressurised environment inside.

2. Heat up ghee, and fry dried chillies, cinnamon stick, star anise and cumin seeds for a few seconds until fragrant.

3. Add in curry leaves and green chillies. Sauté for a few seconds and add in turmeric powder, chilli powder and sambar powder. Drizzle in a little more oil it if looks too dry. Add in all cubed veggies and pour in asam jawa juice. Simmer on low heat for 5 minutes.

Stir to prevent the bottom from burning. Add a little water if it is too dry after low simmering

4. Once lamb and dhal is ready, combine with the pre-cooked veggies and coconut milk. Give it a good stir and season with salt and sugar.

Simmer on low heat for 10 minutes or until veggies are softer.

For the Chapati
1. Meanwhile, make the dough for chapati. Combine flour, salt and oil and mix my hand. Pour in water and mix until it forms a dough ball. Knead for about 5 minutes, the dough should be smooth not stick to your hands.

If dough is too sticky, add in more flour. If it is too dry, add in a little drizzle of water

2. Rub dough ball with a little oil to prevent it from drying up. Cover with tea towel and let it rest for 15 minutes.

3. Portion dough ball into golf ball size.

I rolled it into a long cylinder and cut it up into equal portions. Keep these under a tea towel

4. Dust table and rolling pin with flour and roll it out until 2 – 3mm thick.

a. Roll dough with your palms into a ball and flatten it up with your fingers
b. Dust table and rolling pin, roll it out flat
c. Flip it back and fourth on both hands to remove excess flour

5. Cook on a dry pan on medium high heat. Use a tea towel to press and twist chapati on the pan. Do it on both sides. It will start to balloon up. Keep flipping chapati back and fourth until it is cooked. Keep chapati covered with a clean tea towel.

a. Put chapati on dry pan and wait until bubbles appear.
b. Flip and wait again for bubbles to appear
c. Use a tea towel to press and twist chapati on the pan to cook evenly.
d. Flip and press again. It should be evenly cooked with little dark brown spots on the surface

Serve warm Chapatis with Lamb Dalca

Forget the cutleries. Best eaten with your hands!