Kalia

Ingredients list for Kalia

• 250 grams Mutton
• 1/4 teaspoon Ver
• 1 tablespoon Yogurt
• 2 tablespoons Milk
• 1 1/2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 2 Bay leaves
• 2 Green cardamoms
• 3-4 Cloves
• 2 inch stick Cinnamon
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon Dry ginger powder (soonth)
• 1 teaspoon Aniseed (saunf) powder
• 1/4 teaspoon Ver (Kashmiri garam masala)

Method

1. Wash, trim and cut mutton into one and a half inch sized pieces. Drain well.
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.
3. Add mutton pieces, turmeric powder, asafoetida water and salt and one and half cups of water and bring the mixture to a boil.
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.
5. Add whisked yogurt and milk, bring to a boil, adjust seasoning and serve hot.

Nutrition Info