Name: Kalia recipe by Kashmiri Cuisine - Roli Books at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Lamb 1 kg; Water 1½ cups / 300 ml; Turmeric (haldi) powder 1 tsp / 5 gms; Ginger powder (saunth) 1 tsp / 5 gms; Aniseed (saunf) powder 3 tsp / 15 gms; Salt to taste; Asafoetida (hing) a pinch; Black cardamoms (bari elaichi), crushed 2; Bay leaves (tej patta) 2; Milk ¼ cup / 50 ml; Yoghurt (dahi) ¼ tsp / 50 ml; Oil (for tempering) 2 tbsp / 30 ml; Garam masala ½ tsp / 3 gm; Cloves (laung) 4; Green cardamoms (choti elaichi) 4

Ingredients Serving: 8

Lamb 1 kg
Water 1½ cups / 300 ml
Turmeric (haldi) powder 1 tsp / 5 gms
Ginger powder (saunth) 1 tsp / 5 gms
Aniseed (saunf) powder 3 tsp / 15 gms
Salt to taste
Asafoetida (hing) a pinch
Black cardamoms (bari elaichi), crushed 2
Bay leaves (tej patta) 2
Milk ¼ cup / 50 ml
Yoghurt (dahi) ¼ tsp / 50 ml
Oil (for tempering) 2 tbsp / 30 ml
Garam masala ½ tsp / 3 gm
Cloves (laung) 4
Green cardamoms (choti elaichi) 4

Instructions

Cook the lamb with water in a pot, on high flame.
Add the turmeric, ginger and aniseed powders, salt, asafoetida, black cardamoms and bayleaves. Cook covered, for about 20 minutes on a high flame. Stir occasionally.
Once the lamb is almost tender, cook uncovered over a low flame.
Beat the milk and yogurt into a smooth mixture. Add this to the lamb, stirring constantly. Bring it to a boil over a high flame, stirring continuously. Cook for 5 minutes, after it comes to a boil.
In a small pan, heat the oil. Sauté the cloves and green cardamoms for a few seconds. Add this spice mixture to the lamb.
Serve with steamed rice.

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