{"id":7431,"date":"2018-04-22T07:12:40","date_gmt":"2018-04-22T07:12:40","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=7431"},"modified":"2020-10-07T18:34:08","modified_gmt":"2020-10-07T13:04:08","slug":"kundan-kaliya","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/04\/22\/kundan-kaliya\/","title":{"rendered":"Kundan Kaliya"},"content":{"rendered":"

Golden Lamb Curry.<\/strong><\/p>\n

Kundan means Gold and Kaliya means Meat.<\/strong><\/p>\n

This Awadhi delicacy is indubitably unbeatable…. slow-cooked lamb chunks in a flavorful curry prepared with cashew nuts, whisked curd, fresh cream, saffron, screwpine water and yellow chilli powder.<\/strong><\/p>\n

\"\"<\/a>\"\"<\/a><\/strong><\/p>\n

Preparation Time: 15 minutes<\/strong>
\n<\/strong><\/p>\n

Cooking Time: 1 \u00bd hour<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Lamb (boneless), cubed into 2 inches \u00a0– 600 gm.<\/p>\n

Onions (sliced) – 200 gm.<\/p>\n

Ginger paste-15 gm<\/p>\n

Garlic Paste-15 gm.<\/p>\n

Curds, whisked- 1\/2 cup<\/p>\n

Cashew nut paste- 60 gm.<\/p>\n

Fresh cream- 60 ml.<\/p>\n

Clarified butter- 100 gm.<\/p>\n

Saffron strands steeped in warm milk- 1\/2 gm.<\/p>\n

Salt-To taste<\/p>\n

Paste of Whole Garam Masala:\u00a0<\/strong><\/p>\n

Cloves-02 nos.<\/p>\n

Green Cardamom-03 nos.<\/p>\n

Black cardamom-02 nos.<\/p>\n

Black peppercorn-06 nos.<\/p>\n

Mace- 01 gm.<\/p>\n

Cinnamon- 01 inch stick<\/p>\n

Powdered Masalas:<\/strong><\/p>\n

Yellow chilli powder- 1\/2 tsp.<\/p>\n

Turmeric powder- 1\/4th<\/sup> tsp.<\/p>\n

Coriander powder-01 tsp.<\/p>\n

For the Straining:<\/strong><\/p>\n

Muslin Cloth- 1\/4th meter<\/p>\n

For the Sprinkling:<\/strong><\/p>\n

Screw Pine (Screwpine) Water (Kewra water): 1 tsp.<\/p>\n

For the Garnish<\/strong>:<\/p>\n

Rose petals- 02 tsp<\/p>\n

Musk melon seeds, lightly toasted-02 tsp.<\/p>\n

Gold leaf- 02 Sheets<\/p>\n

Egg yolks-4 nos.<\/p>\n

Method:<\/strong><\/p>\n

Wash the lamb pieces and blanch them in boiling water to remove the dirt and impurities.<\/p>\n

Peel and slice onions, fry them till golden brown. Keep aside.<\/p>\n

Heat ghee in a heavy-bottomed pan add lamb pieces, the fried onion, ginger and garlic paste, curd and saut\u00e9 for about 10-12 minutes. Now add the paste of whole garam masala, \u00a0add water to cover the pieces and cook it covered with a tight fitting lid on a slow flame till the lamb is tender.<\/p>\n

Add the powdered masalas and saut\u00e9.<\/p>\n

Remove the lamb pieces, strain the gravy through a muslin cloth. Add fresh cream, cashew nut paste to the gravy. Add saffron and adjust the consistency of the gravy. Add the lamb pieces into the gravy and cook for some time. Sprinkle screw pine water. \u00a0Adjust the seasonings, if required.<\/p>\n

Transfer into Microwave safe bowl, place the egg yolks on top and cook it for 60 seconds.<\/p>\n

Serve hot garnished with gold leaf, rose petals and muskmelon seeds.<\/p>\n

\"\"<\/a><\/p>\n

Chef Tips:<\/strong><\/p>\n

You may add 300 gm. Boneless Lamb and 300 gm. Bone-in leg of lamb 3 inch long pieces.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Golden Lamb Curry.<\/strong><\/p>\n

Kundan means Gold and Kaliya means Meat.<\/strong><\/p>\n","protected":false},"author":1,"featured_media":7437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[239,156,157,101,102],"tags":[],"class_list":["post-7431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awadhi-cuisine","category-indian","category-indian-cuisine","category-main-course","category-non-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/04\/KK3cc-Medium-1.jpg?fit=768%2C1152&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1VR","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=7431"}],"version-history":[{"count":9,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7431\/revisions"}],"predecessor-version":[{"id":10624,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7431\/revisions\/10624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/7437"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=7431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=7431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=7431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}