Mangsho'r Kaalia

(Mutton Kaalia)

Kaalia or Kalia is a type of dish that has gravy and saffron or turmeric. This dish has been extensively varied by the cooks from Awadh resulting in interesting variants such as one in which gold leaves are blended into the kaalia. The mutton kaalia to be had in Chitpur road and Nakhoda Masjid in Kolkata is unforgettable, and one always wonders how difficult it must be to achieve the exquisite flavours.… This recipe comes from Krishna, and is really simple to cook though the final taste is exactly like the more elaborate versions.

Serving Size: 2-3 persons

Mutton - 500-600 grams, cut into medium pieces

Onion - 1 large (about 150 grams), finely sliced

Ginger - 1 tbsp, grated

Tok Doi/Curd - 2 tbsp

Cashew (broken pieces)- 1 tbsp, freshly ground

Almond (broken pieces) - 1 tbsp, freshly ground

Whole Black Pepper - 1/2 tsp

Coriander Seeds - 1 tbsp, freshly ground

Cloves - 8

Green Cardamoms - 5

Cinnamon - 2 each 1 inch long

Salt - To taste

Ghee - 3 tbsp

Preparation:

1. Dry grind the following ingredients:

• coriander seeds separately

• cashew + almonds together

• 4 cloves + green cardamoms + cinnamon = garam masala powder

2. Doi (Curd) Mix - To the doi (curd) add the ground garam masala powder and ground cashew+almond. Mix well and keep aside.

Cooking procedure:

1. In a pan, heat 2 tbsp  ghee. Add the onions and fry for 5 minutes on medium heat.

2. Add mutton pieces and fry on medium-high for about 4-5 minutes. Add 1-2 tbsp water if the masala should start to burn during this time.

3. Add ground coriander and mix. Immediately add 1/4 cup water and salt. Cook on medium-high till the water is almost dry (about 4-5 minutes). At this point stir frequently so that the mutton does not stick to the bottom of the pan.

4. Then add grated ginger and fry for 2-3 minutes. When oil starts to separate, add 1 and 1/2 cups of warm water. Bring to boil.

5. Reduce the heat to medium-low, cover the pan and allow the meat to cook for about 40 minutes or till meat is cooked. During this time, check every 10 min or so and stir to prevent charring. Add water if required.

OR

At this stage you may transfer the contents to a pressure cooker and cook for 2 whistles on medium heat.

6. When mutton is cooked by any of the above methods, remove from heat. Remove the mutton pieces using a slotted spoon into a bowl. Keep the gravy aside.

7. Heat 1 tbsp ghee in a pan or kadhai. Add whole peppers and remaining 4 cloves and let splutter (about 30 seconds).

8. Add the mutton pieces and fry for 2 minutes on medium-high heat.

9. Then add the gravy. Fold in the doi or curd mix. Simmer for 5-6 minutes.

10. Remove from heat.