Thursday 14 January 2010

Kaliya

Now this is another one of my sister's kashmiri recipes for lamb. Kashmiris have two main types of curry sauces - the more spicy one as in Rogan Josh, Mats etc and this one which is a bit milder nevertheless as delicious.

Ingredients

Meat 1kg (Shoulder, ribs slightly fatty)

Green cardamom 5 (smashed)

Cardamom 1

Cinnamon Stick 1”x 2

Haldi ½ tsp

Sounth ½ tsp

Saunf powder 1tsp

Oil 2tbs

Method

Add oil till hot

Fry meat lightly (5 min)

Add whole spices

Add water (1 cup)

2 pinches asafoetida

Boil till meat is tender

Add 1/3 cup of milk

Bring to boil and add saunf, sounth (dry ginger powder) and haldi (turmeric)


serve with rice, downed with chilled Rose or white wine.