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Kundan Kaliya (Golden Lamb Curry) Recipe
Boneless and Bone-in Lamb shank nuts spices saffron
'Kundan' means golden, 'Kalia' means meat. This recipe is native of Uttar Pradesh. In India, goat meat is commonly used. Kalia was made with minced meat during Akbar period.
Here, I will use lamb. The sauce is golden color, smooth creamy thick just enough to cover meat.
We will use a large heavy bottom pan to do main cooking and frying, Food Processor for grinding, and a mixing bowl for temporary storage
Ingredients
Prepare Lamb
1. Bone-in leg of lamb: 2 Pounds cut into 2 to 3" long pieces
2. Boneless leg of lamb: 2½ Pounds cut into 2" cubes
3. Water: 2 Quarts
Nut Paste
1. Garlic Cloves: 6
2. Ginger chopped: 1 Tablespoon
3. Tomato Chopped:1 Cup
4. Ghee: 1½ Cup
5. Cashews: ¾ Cup
6. Charoli (Chirongi) nuts: ¾ Cup
7. Water: 1 Cup
Sauté Masala
3. Onions Thinly sliced: 1½ Cups
4. Green Cardamoms: 15
5. Whole Cloves: 15
6. Bay leaf: 4
7. Cinnamon stick 3" long: 2
8. Coriander powder: ¼ cup
9. Turmeric Powder: 1 Tablespoon
10. Ground Cayenne: ½ teaspoon
11. Salt: 1 teaspoon
12. Yogurt: 1 Cup
Finish Sauce
1. Saffron crushed threads: 2 teaspoon
2. Kewra water: 1 Tablespoon
3. Heavy Whipping Cream: ½ Cup
4. Gold leaf: 8 sheets
Method
Prepare Lamb
1. Wash and rinse Lamb.
2. Add Lamb and water. Bring to a near boil. Turn down heat as soon as you see tiny air bubbles start rising to to top surface in abundance. You do not want lamb to be in boiling water to prevent toughening. Cover. Cook for 10 minutes. Drain out water. The purpose is not to cook the lamb. Lamb will be fully cooked later with Masala.
Nut Paste
We will use the food processor and large heavy bottom pan in tandem.
1. Add Garlic and Ginger to Food Processor. Process in Pulse mode.
2. Add Tomatoes to Food Processor. Process. Set Food Processor aside.
3. Heat Ghee in a large heavy bottom pan.
4. Add Cashews. Fry till lightly brown. Remove Cashews with slotted spoon. Add to Food processor. Process.
5. Add Charoli nuts. Fry till lightly brown. Remove Charoli nuts with slotted spoon. Add to Food Processor. Process. Shut off heat at the heavy bottom pan.
6. Add water to Food Processor. Process. You have a loose Paste.
Sauté Masala
1. Turn on heat under heavy bottom pan. We still have a lot of Ghee here.
3. Add onions to pot. Sauté about 8 minutes till clear.
4. Add cardamom, cloves, bay leaves, and cinnamon and cook for 2 minutes.
5. Add coriander, turmeric, cayenne powder, salt.
6. Add yogurt two table spoons a t a time till consumed and all the yogurt has been added.
6. Add lamb. Cook covered on low heat for 2 hours till lamb is tender.
7. Add Nut paste. Simmer covered 10 minutes.
Finish Sauce
1. Remove lamb from the pot and set aside in the mixing bowl.
2. Ladle out the sauce. Strain it through a sieve to remove solids (spices and bits of onions etcetera). We want smooth creamy sauce.
3. Transfer the strained sauce to the pot. Turn on heat at low.
4. Stir in saffron.
5. Stir in Kewra.
6. Stir in Creams.
7. Cook 5 minutes. Shut off heat.
8. Stir in gold leafs. Break up the leafs. You have a sauce with floating pieces of Gold.
9. Return the cooked lamb to the pot.