Mutton Kalia

1. 1
   prep · ~20 min

   Marinate the mutton.

   1.In a large bowl, combine mutton pieces with whisked yogurt, 1 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.

   2.Mix well to coat every piece evenly.

   3.Cover and set aside for 20 minutes at room temperature.

   TIPBringing the meat to room temperature before cooking helps it cook evenly.
2. 2
   temper · ~2 min

   Heat oil and temper whole spices.

   1.Heat mustard oil in a heavy-bottomed kadhai over medium-high heat until it reaches smoking point, then cool slightly.

   2.Add bay leaves, cardamom pods, cinnamon stick, and cloves.

   3.Sauté until spices crackle and release their aroma, about 30 seconds.

   TIPHeating mustard oil to its smoking point removes the raw, pungent flavor.
3. 3
   saute · ~16 min

   Caramelize the onions.

   1.Add the thinly sliced onions to the pot.

   2.Add 1 tsp sugar and stir well.

   3.Cook over medium heat, stirring frequently, until the onions turn deep golden brown (14–16 minutes).

   4.If onions start to stick, add a splash of hot water to deglaze.

   TIPPatience is key — deeply caramelized onions are the backbone of a great Kalia's color and flavor.
4. 4
   saute · ~4 min

   Build the masala base.

   1.Add ginger paste and garlic paste to the browned onions.

   2.Sauté for 2 minutes until the raw aroma disappears.

   3.Add cumin powder and coriander powder.

   4.Sauté for another minute, sprinkling a little water to prevent scorching.

   5.Add the slit green chilies and cook for 30 seconds.

   TIPAdding a splash of water when you introduce the dry spices keeps them from burning and turning bitter.
5. 5
   saute · ~10 min

   Braise the marinated mutton.

   1.Add the marinated mutton along with all the marinade to the pot.

   2.Increase heat to high and sear the meat, stirring continuously for 8–10 minutes.

   3.Cook until the meat changes color and the masala clings to the pieces, releasing a roasted aroma.

   TIPHigh-heat braising at this stage locks in flavor and gives the meat a rich, dark exterior.
6. 6
   pressure cook · ~25 min

   Pressure cook the mutton.

   1.Pour in 1 cup of hot water and add the remaining 0.5 tsp salt.

   2.Stir well, scraping up any browned bits from the bottom.

   3.Seal the pressure cooker lid and cook on medium heat. Wait for 1 whistle, then lower the heat to low.

   4.Cook for 20–25 minutes, then turn off the heat and let the pressure release naturally.

   TIPNatural pressure release keeps the meat tender. Opening immediately can make it tough by shocking the hot meat.
7. 7
   simmer · ~7 min

   Finish and temper with ghee.

   1.Once the pressure releases completely, open the lid. Place the pot back on medium heat.

   2.Add the ghee and garam masala. Gently simmer the curry, stirring occasionally, for 5–7 minutes.

   3.Cook until the gravy thickens to a rich, clinging consistency and oil separates at the edges.

   TIPLook for the oil separating from the masala — this visual cue means the gravy has fully developed and the raw spices are cooked.
8. 8
   garnish · ~5 min

   Rest briefly and serve hot.

   Let the Mutton Kalia rest for 5 minutes off the heat. Transfer to a serving bowl and enjoy with steamed rice or luchi.

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