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A quintessential Bengali festive dish, Mutton Kalia is a rich and aromatic curry where tender, bone-in mutton pieces and golden-fried potatoes are slow-cooked in a spicy, yogurt-based gravy. Its deep red hue and complex flavors, derived from fragrant whole spices and perfectly caramelized onions, make it an unforgettable centerpiece for any special meal.
For 4 servings
Marinate the Mutton
Fry Potatoes & Temper Spices
Sauté Onions & Build Masala
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A quintessential Bengali festive dish, Mutton Kalia is a rich and aromatic curry where tender, bone-in mutton pieces and golden-fried potatoes are slow-cooked in a spicy, yogurt-based gravy. Its deep red hue and complex flavors, derived from fragrant whole spices and perfectly caramelized onions, make it an unforgettable centerpiece for any special meal.
This bengali recipe takes 100 minutes to prepare and yields 4 servings. At 760.07 calories per serving with 58.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Mutton (Koshano)
Pressure Cook to Tenderness
Finish, Rest, and Serve
You can make this recipe with chicken (Chicken Kalia). Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add chunks of raw papaya to the pressure cooker along with the mutton. Papaya contains enzymes that act as a natural meat tenderizer.
For a richer, nuttier gravy, add a paste of 8-10 soaked and peeled almonds or cashews along with the tomato puree.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia.
Mutton is a good source of zinc and phosphorus, which are vital for a strong immune system, bone health, and energy metabolism.
The recipe includes spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, supporting overall health.
Tenderness depends on the quality of the meat and the cooking process. Marinating with yogurt helps, as does the slow cooking process. Using a pressure cooker is the most reliable method. You can also add a piece of raw papaya to the marinade, as its enzymes are a natural tenderizer.
Yes, you can. After the 'koshano' step, add the hot water, bring to a boil, then cover the pan with a tight-fitting lid and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water if the gravy becomes too thick.
Mutton Kalia is a rich, festive dish and is best enjoyed in moderation. It is high in protein and iron from the mutton. However, it is also high in fat and calories due to the use of oil and red meat. To make it slightly healthier, you can trim excess fat from the mutton and reduce the amount of oil used.
A single serving of Mutton Kalia is estimated to contain approximately 850-950 calories. This is an estimate and can vary based on the fat content of the mutton and the exact amount of oil used.
Mutton Kalia pairs beautifully with plain steamed basmati rice, which soaks up the rich gravy. It also goes well with Bengali specialties like Ghee Bhat (rice with ghee), Mishti Pulao (sweet pilaf), or Luchi (puffy fried bread).