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Goat kalia is a North Indian goat curry and is served with pulao or Indian flatbreads.
Today’s recipe is a north Indian mutton curry, also known as mutton kalia or masaledar gosht. Since I made it with goat, it is goat kalia. The curry is dark brown in color, hence the name kalia. I prepared goat kalia for Uttar Pradesh and later realized it is a North Indian recipe but was unsure which north Indian state. So I made jalebis for UP.
I followed the kalia recipe as given with few exceptions; added some chili powder and used less oil. Also, goat kalia took longer to cook than the recipe said. We loved goat kalia although the gravy was thicker than it was supposed to be. I usually cook goat in a pressure cooker to speed up the cooking time and also to avoid cooking odor. For this preparation, I followed the instructs and made it in a saucepan, on the stovetop.
Goat Kalia 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. Use chili powder only if dry chilies are not spicy hot)
- 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 are hard to grind to a fine paste. Specs of chilies are ok, as long as onion and coriander seeds are ground to a fine paste.
- Heat oil in a wide saucepan or a Dutch oven. When cooking with mustard oil, heat oil 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 meat and fry for about 5 minutes, until meat is roasted.
- Add the ground masala paste, chili powder (can add later, if unsure how hot red chilies are), 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 called for whole cardamoms 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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