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 Kalai (Stewed Yellow Meat) 
  • 500 grams Mutton
  • 4 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 4 Cloves
  • 2 Cardamoms (black)
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Sugar
  • 3/4 teaspoon Turmeric powder
  • 11/2 cups Water
  • 1/2 teaspoon Ginger powder (dried)
  • Salt (As per taste)
  • 1 teaspoon Aniseed
Wash and cut the mutton into medium sized pieces. Grind the cumin seeds, aniseeds, cloves and cardamoms to a fine powder.

Heat oil in a deep bottomed pan. Add the asafoetida water. Add the mutton pieces, powdered masala, chilli powder, sugar and salt. Fry on a medium flame for about 5 mintues, stirring occasionally. Add water. Pressure cook till done (i.e. after 1 whistle, pressure cook on a low flame about 12 mintues).

When tender add the ginger powder and simmer covered for 3-4 minutes.

Serve hot with rice.

Other Details
Serves: 5 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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