Keyword: Kaliya, Kundan Kaliya, Kundan Qaliya, Qaliya
Servings: 3people
Author: Samrat Roy Chowdhuri
Cost: ₹ 400
Equipment
Knife
Wok & Spatula
Preparation Bowls
Serving Bowls
Ingredients
500gtender goat meator lamb meat
For Brown Onions
1/2cupghee
4pcbig sized onion
Spice X
3pcclove
3pcgreen cardamom
1/2pcmace
1tsppepper corn
1pcblack cardamom
1inchcinnamon stick
Spice Y
3tspcoriander powder
3tspred chilli powder
1tspLazzat-e-Taam spices
For the Kundan Kaliya Curry
1/2cupghee
4tspginger garlic juice
1/2cupcurdwell beaten
1cupwarm milk
1pinchsaffron strands
1tspkewra water
salt to taste
Instructions
Preparation for Kundan Qaliya (30 minutes)
Slice the onions
In a wok, add ghee and once hot, fry the onions till golden brown. Separate and keep the brown onions aside
Take all the spices mentioned in "Spice X" and prepare a powder using a mixie. Keep aside
Mix all the spice powders mentioned in "Spice Y" and keep aside
Prepare juice of ginger and garlic. You can grind both in a mixie and mix this in a cup of water. Using muslin cloth, filter out the juice and discard the residue
Cooking the Kundan Kaliya (90 minutes)
In the same wok, add the ghee
Add the mutton pieces and fry them for 20 minutes on a medium to high flame
Add the ginger garlic juice and saute until the raw smell disappears
Add "Spice X" powder, give it a nice stir
In a bowl crush the brown onions and add curd to it. Mix properly and add it to the mutton
Cook this covered on a medium flame for another 15 minutes
Add "Spice Y" powder and give it a nice mix. Cook covered for another 20 minutes
Uncover and check if the mutton has cooked, if not continue cooking it covered and occasionally stir to avoid the spices from sticking to the pan
Once the meat has cooked, put the flame to low
Take warm milk and saffron strands in a bowl, mix and add it to the wok
Gently stir the contents of the wok and keep an eye to prevent the milk from curdling
Add salt and adjust the seasonings to taste
Add kewra water
Switch off the flame and allow to rest for 10 minutes
Serve hot with roti, paratha, naan
Notes
If you replace the saffron with turmeric, it will completely change the color
If you see the milk curdling because of high heat, add a pinch of baking soda to the wok, it will prevent the milk from curdling further
This dish has a thick gravy. If you need a lighter gravy you can add milk or water and adjust the seasonings accordingly