Mutton Kaliya
the everyday turmeric-yellow mutton curry of Lucknow kitchens, lighter and sharper than korma
Allergens in Mutton Kaliya: milk.
Ingredients
Quantities for 4.
- 700g bone-in shoulder, cut into 4cm pieces Muttonshoulder and neck give the best gravy
- 200g, whisked completely smooth Yogurt
- 3 medium: 2 finely sliced, 1 finely chopped Onion
- 4 tbsp Gheehalf mustard oil is common in home kitchens
- 1.5 tbsp paste Ginger
- 1.5 tbsp paste Garlic
- 1 tsp Turmerickaliya is named for its yellow, so do not skimp
- 2 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1 tsp Fennel Powderground saunf, the Awadhi backbone
- 1/2 tsp Dry Ginger Powder
- 1 Black Cardamom
- 4 green, bruised Cardamom
- 4 Cloves
- 1 piece, 2cm Cinnamon
- 1 Bay Leaf
- 1/4 tsp, ground Maceoptional
- a generous pinch, soaked in 2 tbsp warm milk Saffronoptional
- 1 tsp Kewra Wateradded off the heatoptional
- to taste Salt
- 500ml, hot Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Bring the mutton to room temperature 30 minutes before cooking. Cold meat seizes and takes longer to tenderise.
- Whisk the yogurt with a fork until it is pourable and lump-free. Lumpy yogurt splits the moment it hits the pan.
- Soak the saffron in warm milk at least 20 minutes ahead so it bleeds properly.
Method
- Fry the sliced onion in the ghee over medium heat until evenly deep brown, 12-14 minutes. Lift it out onto paper and reserve.Pull it out at reddish-brown, not black. Burnt birista turns the whole kaliya bitter.
- In the same ghee add the bay leaf, cinnamon, cloves and both cardamoms. When they swell and smell sweet, about 40 seconds, add the chopped onion and cook to pale gold, 6 minutes.
- Stir in the ginger and garlic pastes and fry 2 minutes, until the raw smell goes and the fat looks glossy.
- Add the mutton and brown it hard over high heat for 8 minutes, until the pieces are seared on all sides and the pan is dry.
- Take the pan off the heat for a minute, then whisk in the yogurt a spoonful at a time, stirring constantly. Return to low heat.Off the heat and slowly. This is the only step where a kaliya can curdle.
- Add the turmeric, coriander, chilli, fennel and dry ginger powders with the salt. Bhuno over medium heat for 8-10 minutes, until the ghee separates and pools at the edges.The colour shifts from pale to a deep, clear yellow when the masala is done.
- Pour in the hot water, bring to a boil, then cover and simmer on the lowest heat for 50-60 minutes, stirring every 15 minutes, until the meat gives to a spoon.
- Crush the reserved birista between your palms and stir it in with the ground mace. Simmer uncovered 5 minutes to thicken.
- Take off the heat, stir in the saffron milk and kewra water, cover and rest 10 minutes before serving with sheermal or plain rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat gently over low heat with 3-4 tbsp water; never boil hard or the yogurt gravy will split.
Nutrition Low estimate
One serving of Mutton Kaliya (429 g) is about 391 calories, or 92 calories per 100 g.
High protein: 40 g a serving, 41% of the calories
| Per serving429 g | Per 100 g | |
|---|---|---|
| Calories | 391 kcal | 92 kcal |
| Protein | 39.7 g | 9 g |
| Carbohydrate | 15.0 g | 4 g |
| of which sugars | 6.1 g | 1 g |
| Fibre | 2.9 g | 1 g |
| Fat | 19.0 g | 4 g |
| of which saturated | 10.3 g | 2 g |
| of which unsaturated | 7.1 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.