The Pondicherry Kitchen by Lourdes Tirouvanziam-Louis
Author:Lourdes Tirouvanziam-Louis [Tirouvanziam-Louis, Lourdes]
Language: eng
Format: azw3
Tags: Cookery
Publisher: Westland Limited
Published: 2012-11-14T05:00:00+00:00
The meat served in most Pondicherrian homes is fresh goat. During the colonial period, the French community used to refer to this meat as mouton (mutton). So do the French-speaking Pondicherrians today, particularly those who have kept the French way of life. In these recipes, the term used is ‘lamb’, lamb being the nearest equivalent to goat.
dalcha
{ lamb toor dal curry }
Serves 6
This is the way my family cooks dalcha — I got the recipe from my aunts. This particular dalcha has a strong Mughal influence. It is cooked with very little lamb and many spices, which make this curry unique and very tasty.
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