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Mutton curry “Kalia” |

mutton-curry-recipeOK folks, this is the real deal that is as good as any lamb or mutton curry you will find in the finest Indian restaurants (or in some of Durbans fine home kitchens). It takes a while to make but is not complicated and lets face it, with the weather as it is right now a little time in the kitchen to make something that is truly memorable is well worth it. It’s called Mutton Kalia or Lamb Kalia if you decide to use lamb. (6 people)

What you need

1/2 cup plain yoghurt
1 teaspoon cumin
2 teaspoons white vinegar
2 tablespoons grated fresh ginger
3 teaspoons chili powder
1 teaspoon turmeric
1kg mutton chunks (approx 3cm cubes) You can use lamb as well but this curry is tradionally made with mutton.

Oil
2 large potatoes in chunks similar in size to the mutton
1/2 teaspoon cinnamon
pinch of cardamom
2 teaspoons crushed garlic
1 teaspoon sugar
3 medium onions halved and sliced
2 bay leaves
2 tablespoons tomato paste
1 cup water

The process

In a bowl combine mix together youghurt, cumin, vinegar, ginger, chili powder, and turmeric, mix well and then add your meat, cover and marinade in the fridge for 3 to 4 hours for mutton and 2 hours for lamb.

Add about 1cm of oil to a heavy base pot or stainless steel casserole dish on a medium to high heat and cook the potatoes until borwned. Remove and drain on paper towel.

Remove some of the oil, reduce the heat to medium low and add the onions, cinnamon, cardamom, garlic and sugar and cook to soften the onions. Add the potatoes now and the meat to the pan and cook for about 5 minutes stirring occasionally.

Add the water, bay leaves and tomato paste, bring to a boil, reduce the heat to low, cover and simmer for 1 hour, check that there is enough water and add about another 100ml if necessary, stir and simmer for another 1/2 hour.

Now check that the sauce is thick and quite gluey and if not, simmer for another few minutes with the lid off.

It’s quite a process but OH so worth it.

Another of my favorite meals is this Chunky Lamb cottage pie.


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12 Responses to “Mutton curry “Kalia””

  1. Keta Pretorius says:

    Yummy! An amazing recipe that can replace ALL other curry recipes. It is not necessary to replace any of the ingredients. Just follow it as is and you have a curry to die for! Thanks Graham.

  2. Jacqui says:

    Is this low GI as I am Insulin Intolerant and need to only eat low GI meals

  3. Dilz says:

    So I finally tried out this recipe and it was delicious. My mum also tried it out a week later and it tasted even better than when I made it. We had it with naan bread – was devine. Thanks Graham.

  4. Chantell says:

    Oh man, the yogurt really does the trick…this was sooooooo great!
    Graham I can’t reply daily to your recipies, but everyday I religiously come and see whats new. Thanks so much, cant wait for the next!!!
    C

    • Graham says:

      Hi Chantell, so glad you rnjoyed, I agree the yoghurt really does add a different dimension. Cooking tonight for friends…. Thanks for taking the time. Cheers G

  5. Precious says:

    I will definatley try the mutton curry. I didn’t know you have to put yoghurt though, it’s a must try even though I’m not patient cooker.

    • Graham says:

      Oh, it’s so worth it. The yoghurt gives the sauce a richness and combined with the vinegar and ginger act to tenderize the meat. Have a great evening G

  6. Frankie says:

    Curries have always been my favorite. I find that when making curries, excellent replacement for yoghurt is Butermilk, and fresh red masala as a tamato paste replacement.(must try!)

    • Graham says:

      Thanks Frankie, great advice that I will definitely try. Buttermilk would add some richness which I am not afraid of. Thanks G

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