Kalia | How to make Kalia

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ByKashmiri Cuisine - Roli Books
Created on 5th Apr 2016
  • Kalia, How to make Kalia

About Kalia

A delicious lamb stew dish.

The delicious and mouthwatering Kalia is a famous dish of Jammu and Kashmir and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kalia is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kalia. Kashmiri Cuisine - Roli Books shared this Kalia recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Kalia. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kalia recipe at your home and surprise your family and friends.

  • Prep Time10mins
  • Cook Time30mins
  • Serves8People

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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