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A classic dish hailing from the city of Hyderabad, Lamb Dalcha's roots date back to medieval times, where red lentils were commonly used across Southern India alongside vegetables and spices to create a warming, hearty stew. Drawing on Mughal, Turkish and Arabic flavours, Lamb Dalcha as we now know it is one of the most popular choices in restaurants across the land thanks to its mixture of gentle, warming spice and tender, juicy lamb. We recommend using lamb on the bone to ensure the meat remains perfectly moist and the sauce is packed with flavour.
Ginger & Garlic Paste Tyga Masala No. 3 Tyga Masala No. 5 Tyga Masala No. 23 Curry Leaves Kashmiri Chilli
You will need to buy: 4 naan breads 500g lamb on the bone (loin chops, cutlet or leg steak) 2 onions 80g red split lentils 30g coriander 3 tbsp vegetable/rapeseed/olive oil 2 chillies (optional) 1 tsp salt
Vegetarian: Squash & Black Eyed Bean Dalcha
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 3: (Cumin seeds, Ground Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Tyga Masala No. 23 (Ground garam masala, ground ground cumin, ground turmeric, ground black pepper, yoghurt powder, MILK. Lime powder (citric acid, ascorbic acid (Vitamin C), lime juice)). Curry leaf Sachet: Curry leaves. Kashmiri Chilli.