Today’s recipe is a north Indian mutton curry, also known as mutton kalia or masaledar gosht. I used goat meat. I made this for Uttar Pradesh. After preparing the dish, I noticed that this is a North Indian recipe but was not sure which north Indian state. So I made jalebis and used for UP.
I followed the kalia recipe as given but added more some chili powder and used less oil. Also, the cooking time to prepare the kalia was longer than what the recipe said. We loved kalia although my gravy was thicker than it was supposed to be. I usually cook goat in pressure cooker as it is faster and also to avoid the cooking odor. For this preparation, I followed as instructed and cooked on the stove top in a saucer pan. I must admit, the meat tasted different when cooked in a sauce pan. I also like it when pressure cooked but when cooked in a sauce pan; meat was browned and well roasted. To reduce the cooking time and to avoid the cooking odor, it can also be cooked in a pressure cooker. I shall mention that in the notes section, below the recipe.
Source: youtube video
Cooking Time: 60 – 70 minutes
Serves: 3 – 4
- 10 Dry Red Chilies
- 150 grams or 1 cup Onions chopped/diced
- 30 – 35 grams or 10 big Garlic Cloves
- 2 tbsp. Coriander Seeds
- 3 – 4 tbsp. Water
- 2 – 3 tsp. Turmeric
Rest of the Ingredients:
- 8 Tbsp. Mustard Oil (can use any oil)
- 750 grams Goat Meat cut into small pieces (I used leg pieces with bone)
- 200 grams or 2 cups sliced Onions
- 2 ½ – 3 tsp. Chili Powder (adjust to taste. I added it as the 10 chilies wasn’t spicy enough)
- 2 tsp Salt (adjust to taste. This is approximate measure)
- 10 Cardamoms
- 1 tbsp. Ghee
- 3-4 cups Water
- Take all the ingredients listed under masala and grind to a fine paste. Dry chilies will be hard to grind to a fine paste. Specs of chilies are ok, as long as onion and coriander seeds are ground to a paste.
- Heat oil in a wide sauce pan or a Dutch oven. When cooking with mustard oil, oil needs be heated until very hot. The recipe says once the oil is very hot, turn off the heat and let the oil cool a bit. Doing this reduces the pungent smell of mustard oil. I heated oil until very hot but did not let it cool. I turned off the flame, added the onions and then turned on the flame.
- Fry the onions until light golden brown.
- Add the meat and fry for about 5 minutes until meat is roasted and the raw smell disappears.
- Add the ground masala paste, chili powder, salt and continue frying until onion smell disappears. This would take another 5 – 7 minutes.
- Add 2 cups of water, hot water is preferred, reduce the flame to medium and cook uncovered until water evaporates. Continue frying until the masala browns and oil begins to separate. Cooking time from the time water is added and oil separates takes about 25 – 30 minutes.
- Add another 1 – 2 cups of water, lower the heat, cover and simmer until meat is almost tender. This would take about 20 minutes. The recipe called for 1 cup boiling but the meat wasn’t tender enough and had to add another 1 cup of water.
- Add ghee, cardamom seeds and simmer until meat is completely cooked, another 5 – 10 minutes. The recipe said to add cardamoms as it is but I added 5-6 whole cardamoms and, the rest I ground to powder and added it to the kalia.
- Serve it with pulao, rice or with roti.
- If using a pressure cooker: (Ihave not cooked kaliya in a pressure cooker and this is a suggestion) Use a pressure cooker instead of a sauce pan. Follow instructions until step 5. Then continue to cook/fry the masala and meat until the mixture is brown and oil starts to separate. Then add 1 cup of water, close the pressure cooker and cook for 5 whistles, reduce the heat to low and cook for another 2-3 minutes or until the meat is cooked. Turn off the heat and let the pressure subside. Open the cooker, add water if required. Jump to step 8.
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