How to make Kalia -

Kashmiri lamb stew with milk and kashmiri Garam Masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Ver (वेर)

Cuisine : Kashmiri

Course : Main Course Mutton

For more recipes related to Kalia checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Dehati Mutton - SK Khazana Hara Masala Gosht Anda Kaleji Tak-a-Tak Anjeer Gosht


Kalia Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kalia Recipe

  • Mutton 250 grams

  • Ver 1/4 teaspoon

  • Yogurt 1 tablespoon

  • Milk 2 tablespoons

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Bay leaves 2

  • Green cardamoms 2

  • Cloves 3-4

  • Cinnamon 2 inch stick

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Dry ginger powder (soonth) 1 teaspoon

  • Aniseed (saunf) powder 1 teaspoon

  • Ver (Kashmiri garam masala) 1/4 teaspoon


Step 1

Wash, trim and cut mutton into one and a half inch sized pieces. Drain well.

Step 2

Mix asafoetida powder in one teaspoon water and set aside. Whisk the yogurt and milk till smooth and set aside. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, green cardamoms, cloves and cinnamon and sauté till fragrant.

Step 3

Add mutton pieces, turmeric powder, asafoetida water and salt and one and half cups of water and bring the mixture to a boil.

Step 4

Cover and pressure-cook till six whistles or till the mutton is tender. Transfer into a deep pan. Add dry ginger powder, aniseed powder and ver and allow to simmer on low heat for two to three minutes.

Step 5

Add whisked yogurt and milk, bring to a boil, adjust seasoning and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.