Chironji ka Dalcha is a delectable lamb curry that’s sure to tantalize your taste buds. Hailing from the culinary traditions of Northern India, this dish showcases the star ingredient – chironji seeds. These tiny brown nuggets might look unassuming, but they pack a serious flavor punch.
About the Recipe
If you’re a fan of robust curries loaded with flavor, this Chironji ka Dalcha recipe is a must-try. The unique chironji seeds lend a delightful nutty essence that complements the succulent lamb beautifully. Plus, the warming spices create a deeply satisfying aroma that’ll have you hooked from the first bite.
Why You’ll Love This Recipe
Where do I begin? The tender lamb pieces quite literally melt in your mouth. The luscious gravy, with its vibrant blend of spices and tanginess from the beaten curd, is an absolute flavor bomb. And those little chironji seeds? They’re like flavor gems that keep surprising you with their delicate crunch and rich nuttiness.
Cooking Tips
For best results, use a high-quality ghee or vegetable oil for frying the onions and spices. This helps build an incredible depth of flavor right from the start. And don’t shy away from using ample chironji seeds – they’re the stars here. Finally, be patient while simmering the curry to allow the flavors to truly meld.
Serving and Storing Suggestions
This rich curry is best served hot, with fluffy basmati rice or fresh naan to soak up all that luscious gravy. For hearty appetites, some crisp papad on the side adds a lovely crunch. Leftover curry can be refrigerated for 3-4 days and reheated gently. Makes 4-6 servings. Total prep time: 1 hour, including marinating.
Similar Recipes
- Keema Curry
- Rogan Josh
- Laal Maas
- Nalli Nihari
Nutrient Benefits
Lamb is an excellent source of protein, iron, zinc and vitamin B12. The chironji seeds are rich in antioxidants, dietary fiber and micronutrients like copper and manganese. Overall, this curry packs a nutritious punch.
Chironji ka Dalcha
Ingredients
- 500 gms Boneless Lamb Meat (cut into cubes)
- 100 gms Chironji Seeds (soaked overnight and dehusked)
- 2 Onions (cut into thin slices)
- 2 tbsp Ginger Garlic Paste
- 2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 cup Oil
- 1 cup Beaten Curd
- Coriander Leaves (big handful)
- Salt as per taste
Instructions
- Heat oil in a pressure cooker and fry onions till golden brown.
- Reduce the heat and add ginger garlic paste.
- Gradually add small amounts of water.
- Add red chilli powder, turmeric powder and salt. Add the cubed lamb meat pieces. Stir well.
- Cook until the oil floats on top. Add the curd and fry till the raw smell disappears.
- Add the chironji seeds along with 4 cups of water.
- Cook until the meat is done.
- Garnish with coriander leaves
- Serve hot with rice or chapatis.
Note: If the gravy is too watery, cook it for some more time until it has a thicker consistency.
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Frequently Asked Questions
What are chironji seeds?
Chironji (Buchanania lanzan) are edible seeds from the Chironji tree found in the Himalayas. They have a distinctive nutty flavor and crunchy texture when fresh. Dried chironji are also widely used in Indian cuisine.
Can I use mutton instead of lamb?
Surely. Mutton works beautifully in this curry as well. Just guarantee you cook it long enough to tenderize the meat.
How can I adjust the spice level?
For a milder curry, reduce the amount of red chili powder. You can always add more at the end if needed. Some yogurt or cream can help balance the heat too.
Where can I find chironji seeds?
Look for chironji at Indian grocery stores or order them online. If unavailable, you can substitute with melon seeds or omit them, but the curry won’t have that iconic nutty flavor.
Is this curry gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free flour or thickener if needed to adjust the gravy consistency.
image via ndtv
