Kundan Kaliya Recipe

Recipe Jun 4, 2021 0 660 Add to Reading List

Every Eid we make sweets at home but this time why not we try out the savories. Kundan Kaliya is a lip-smacking Mughlai curry made with lamb. This recipe makes use of various flavorous ingredients like saffron, kewra, cardamom in its preparation. Each of them add an exotic taste to the curry. This is a scrumptious curry which almost people of all age would like to have. The glittery golden and silver varq used in the recipe makes it look more eye-pleasing which will make you want it more.

Kundan Kaliya Recipe

Ingredients:

900 gm shoulder of lamb
16 green cardamom
2 1/2 teaspoon ginger paste
200 gm yoghurt (curd)
30 gm cashew nut paste
1 teaspoon powdered green cardamom
2 teaspoon saffron
2 teaspoon fennel seeds
200 gm minced lamb
12 dashes gold leaves/gold foil
3 teaspoon kewra
6 teaspoon ghee
3 teaspoon garlic paste
200 gm onion
1 teaspoon yellow chili powder
6 1/2 cup veg stock
1/4 teaspoon mace powder
2 clove
1 teaspoon deggi chilli
salt as required
6 silver eating foil

Recipe :

Step 1

To prepare this delicious curry, first, crush the saffron threads with the help of a pestle or back side of a spoon. Then, transfer the crushed saffron to a small sized bowl and add 30 ml of lukewarm water in it. Keep aside for a while.
Step 2

Now, to prepare the koftas, take a large sized bowl and add minced lamb along with green cardamom powder, salt in it. Mix well and divide the mixture in 16 equal portions. Then, make small round balls from the portions and refrigerate them all for next 30 minutes.
Step 3

Meanwhile, take a large sized non-stick pan and place it on medium flame. Then, add half quantity of veg stock along with cloves, fennel seeds, kashmiri degi mirch, few cardamoms in it and mix well. Once the mixture has boiled, turn the flame low and then carefully add pieces of kofta in it. Cook them for around 3-4 minutes until poached. Then, transfer the koftas in a bowl and let them cool down. Once done, wrap each of them neatly with gold leaves(varq) and keep aside. Also, discard the liquid.
Step 4

Next, take a large sized non-stick pan and place it on medium flame. Then, add ghee and let it heat. Now, add the remaining pieces of cardamom in it and cook them until the colour begins to change. Next, add ginger and garlic paste in it. Cook for a while and then, add cubed lamb in the pan and cook for next 2-3 minutes on high flame. After that, add onions and stir fry for a while. Once done, turn the flame off and add yogurt in it. Now mix the yogurt well and then place the pan on medium heat again. Add yellow chilli powder, salt in it and mix well. Stir the mixture for a while till the fat leaves the sides. After a while, add cashew paste along with silver eating foil(varq) and stir. Now, add the remaining veg stock in the pan. Once the mixture is boiled, turn the flame low and cover the pan with a lid. Stir occasionally and cook until the meat had cooked perfectly.
Step 5

Now, transfer the cooked lamb cubes in a bowl with the help of tongs and keep aside. Then, strain the gravy properly with the help of a strainer and transfer it to another pan. Place the pan on high flame and add the meat cubes back in it. Also, add the prepared koftas(step 3) in the pan. Let the curry boil. Now, add saffron water(step 1) and kewra in the pan and mix well. Once done, transfer it to a serving bowl. Lastly, sprinkle some green cardamom powder, mace over it and serve. You may garnish it with few coriander leaves too.