Name: Kundan Kaliya recipe by Harshal Athnikar at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: 900 grams shoulder of lamb; 6 teaspoon ghee; 16 green cardamom; 3 teaspoon garlic paste; 2 1/2 teaspoon ginger paste; 400 grams onion; 200 grams yoghurt (curd); 1 teaspoon turmeric; 30 grams cashew nut paste; 6 1/2 cup lamb stock; 2 teaspoon saffron; 2 clove; 2 teaspoon fennel seeds

ABOUT Kundan Kaliya RECIPE

Kundan is a traditional form of Indian gemstone jewellery involving a gem set with a gold foil between stones and its mount from Rajasthan and Gujarat. 'Kundan' means golden, 'Kalia' means meat. As per culinary aspect preparation is called as Kundan (Gold) due to colour of gravy which is prepared by using turmeric and saffron. Base of gravy is barista (Golden fried onion) and curd. Texture is very creamy and velvety

Ingredients Serving: 5

900 grams shoulder of lamb
6 teaspoon ghee
16 green cardamom
3 teaspoon garlic paste
2 1/2 teaspoon ginger paste
400 grams onion
200 grams yoghurt (curd)
1 teaspoon turmeric
30 grams cashew nut paste
6 1/2 cup lamb stock
2 teaspoon saffron
2 clove
2 teaspoon fennel seeds

Instructions

1. Crushed saffron and dissolve in 30 ml warm water.
2. Sliced onions and fry till golden brown. Grind to smooth paste.
3. Wash and cut lamb into medium dices.
4. Pressure cook lamb in cooker along with fennel seeds and cloves.
5. Strain lamb, reserve stock for gravy and discard fennel seeds and cloves.
6. For gravy preparation, heat ghee in heavy bottom pan and add cloves to it.
7. Once it starts crackling, add ginger garlic paste, and saute till raw flavour is gone.
8. Then add fried onion paste, cashew nut paste and turmeric. Saute till ghee floats on top.
9. Slow down flame, add yoghurt and keeping on whisking to avoid curdling of yoghurt.
10. Add reserved lamb stock and simmer gravy to 15 mins.
11. Switch off the flame. Strain gravy to obtain creamy and velvety texture of gravy.
12. Pour gravy back in pan. Simmer on low flame
13. Add cook lamb in gravy. Gravy should coat lamb properly
14. Now add dissolve saffron, salt. Simmer for 10 mins.
15. Check for salt and served Kundan Kalia along with boil rice

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