Kalia | How to make Kalia

By Kashmiri Cuisine - Roli Books  |  5th Apr 2016  |  
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  • Kalia, How to make Kalia
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

16

0





About Kalia

A delicious lamb stew dish.

Kalia is a delicious dish which is enjoyed by the people of every age group. The recipe by Kashmiri Cuisine - Roli Books teaches how to make Kalia step by step in detail. This makes it easy to cook Kalia in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Kalia at home. This amazing and mouthwatering Kalia takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Kalia is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kalia is a good option for you. The flavour of Kalia is palatable and you will enjoy each and every bite of this. Try this Kalia and impress your family and friends.

Kalia

Ingredients to make Kalia

  • Lamb 1 kg
  • Water 1½ cups / 300 ml
  • Turmeric (haldi) powder 1 tsp / 5 gms
  • Ginger powder (saunth) 1 tsp / 5 gms
  • Aniseed (saunf) powder 3 tsp / 15 gms
  • Salt to taste
  • Asafoetida (hing) a pinch
  • Black cardamoms (bari elaichi), crushed 2
  • Bay leaves (tej patta) 2
  • Milk ¼ cup / 50 ml
  • Yoghurt (dahi) ¼ tsp / 50 ml
  • Oil (for tempering) 2 tbsp / 30 ml
  • Garam masala ½ tsp / 3 gm
  • Cloves (laung) 4
  • Green cardamoms (choti elaichi) 4

How to make Kalia

  1. Cook the lamb with water in a pot, on high flame.
  2. Add the turmeric, ginger and aniseed powders, salt, asafoetida, black cardamoms and bayleaves. Cook covered, for about 20 minutes on a high flame. Stir occasionally.
  3. Once the lamb is almost tender, cook uncovered over a low flame.
  4. Beat the milk and yogurt into a smooth mixture. Add this to the lamb, stirring constantly. Bring it to a boil over a high flame, stirring continuously. Cook for 5 minutes, after it comes to a boil.
  5. In a small pan, heat the oil. Sauté the cloves and green cardamoms for a few seconds. Add this spice mixture to the lamb.
  6. Serve with steamed rice.

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