Naan Qaliya
Serves 1
Directions
- 1Soak the coconut, poppy seeds, chironji and sesame seeds in hot water until softened, then grind into a thick, smooth paste.
- 2Heat the oil in a heavy-bottomed pot. Add the sliced onions and whole spices - cardamom, cloves, black pepper, cinnamon and black cumin. Fry until the onions turn lightly golden.
- 3Add the ginger and garlic paste and sauté until the raw smell disappears.
- 4Add the mutton and sauté well until the meat changes colour.
- 5Add salt, red chilli powder and turmeric powder. Bhoono for 2–4 minutes.
- 6Add enough water, cover and cook on dum/low heat for about 30 minutes, or until the mutton becomes tender.
- 7Once the mutton is tender, add the prepared qaliya paste, yogurt and coriander powder. Mix well and bhoono until the oil separates from the masala.
- 8Add water according to the consistency you prefer. Bring it to a boil, then cover and cook on low heat for another 5 minutes.
- 9Finish with fresh coriander and serve hot with naan.
Ingredients
- 500 g mutton
- 2 large onion
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 cup yogurt
- 3/4 cup oil
- salt (optional)
- 2 whole green cardamom
- 4-5 whole clove
- 8-10 whole black peppercorn
- 1 whole cinnamon stick
- 1 tsp caraway seeds (shahi jeera)
- 1/4 cup fresh/desiccated coconut
- 1 tsp poppy seeds
- 2 tsp chironji
- 1 tsp sesame seeds
- fresh coriander (optional)
Equipment
heavy-bottomed pot
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