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

17

0





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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