Lamb Kalia

Name: Lamb Kalia
Yield: Serves 6
Cuisine: India
Ingredients: 1 tablespoon tomato paste (purée); 2 Indian bay leaves (cassia leaves); 4 onions, sliced; ½ teaspoon sugar; 4 garlic cloves, crushed; 2 cardamom pods, crushed; 3 cm (1¼ inch) cinnamon stick; oil for deep-frying; 2 potatoes, cut into 2.5 cm (1 inch) cubes; 1 kg (2 lb 4 oz) lamb leg or chump, cut into 2.5 cm (1 inch) cubes; 1 teaspoon ground turmeric; 3 teaspoons chilli powder; 125 ml (½ cup) thick plain yoghurt; 2 teaspoons clear vinegar; 1 teaspoon salt; 1 tablespoon ginger juice; 2½ teaspoons cumin seeds

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

In India, mutton is used more often than lamb and because it can be tough it requires long hours of tenderizing. In this recipe, lamb has been used instead, so the marinating time is not as long. The ginger and the yoghurt both act as tenderizers.

Ingredients

2½ teaspoons cumin seeds
125 ml (½ cup) thick plain yog

Asia
India
Main course
Gluten-free
Spicy

Method

Place a small frying pan over low heat and dry-roast 2 teaspoons of the cumin seeds until aromatic. Grind the roasted cumin seeds to a fine powder using a spice grinder or pestle and mortar.

Combine the ground cumin with the yoghurt, vinegar, salt, ginger juice, chilli powder and