Heat oil in a pan and temper with shah jeera, cinnamon, bay leaves, cardamoms and cloves. Saute for a few seconds. Add onion and fry on a low flame till light brown.
Add ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chilli powder mixed with 1/2 cup water. Saute till oil separates from the sides of the pan.
Add chopped tomatoes and continue to fry till mashed well.
Add the mutton and salt. Fry on low flame till dry.
Add the soaked dal, chopped potato, bottle gourd and eggplants.
Add 2 cups water & tamarind water. Pressure cook for 25 minutes on a low flame after the first whistle.
Heat ghee in a pan and temper with mustard seeds and curry leaves. Add red chilli powder and switch off the flame.
Pour the tempering over the Mutton Dalcha. Garnish with coriander leaves, sliced lemon and fresh chilli. Serve with Kuska Biryani for an exotic restaurant style meal.
