Chandi Kaliyan

Name: Chandi Kaliyan
Prep time: 55 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 150 g/⅔ cup White Butter; 1.2 kg/2⅔ lb Leg of Spring Lamb; 30 g/3 Tbs Garlic; 10 White Cardamom; Chandi-ka-Varq; 5 g/1 Tbs Coriander; 20 Almonds; 225 g/1 cup Yoghurt; 100 g/⅔ cup Onions; 8 Green Chillies; 5 g/1 tsp White Pepper powder; 3 g/½ tsp White Cardamom powder; Salt; 120 ml/½ cup Cream

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A delicacy of cardamom-flavoured lamb which ‘glows’ like chandi or silver. It has a ‘white’ gravy.

Ingredients

1.2 kg/2⅔ lb Leg of Spring Lamb
150 g/⅔

Asia
India
Uttar Pradesh
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean, debone and cut into 1½-inch chunks.

THE CHANDI PASTE: Peel garlic. Peel, wash and roughly chop onions. Remove stems, wash, slit and deseed green chillies. Blanch, cool and peel almonds. Put these ingredients in a blender, add water (approx 50ml/3