Mutton Dalcha

This recipe is my grandmother's version and it is a staple feature at our dinner parties. I use either Australian or Indian dhall/lentil whichever is available and I cook in the pressure cooker so the mutton bones are well cooked and almost falling off the bones.

Ingredients
Mutton Bones - 1kg washed and drained
Turmeric - 1 tsp
Small cumin - 1 1/2 tsp
Garlic - 3 pips smashed
Salt - 1 tsp
2 cups dhall/lentil
(Boil all the above in a deep pot or use pressure cooker with 4 cups of water, till the mutton is well cooked and the dhall has mushed).

Remove the lid and;
Add vegetables of your choice (Carrots, Potatoes, Parsnip, Eggplant)
Mix 2 tablespoons of meat powder with 1 tablespoon of Chili Powder with 1/2 cup of thick coconut milk, mix till smooth and without any lumps then add it to the boiling dhall, follow with some tamarind juice and let it cook till vegetables are done.

In another pan add 3 tablespoons of ghee and fry 1-2 big onions sliced with 1 cinnamon, 1 star anise, 4 cloves and 2 teaspoons of fennel, few slices of dried chili and some curry leaves. Fry till fragrant and then add it to the dhall and stir well. Taste for salt and pepper.