Kaliya

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shoulder - sliced 2" thick
2 cups	474ml	Water
6		Cloves
2 teaspoons	10ml	Turmeric
1 tablespoon	15ml	Ground fennel seeds
1/2 teaspoon	2.5ml	Ginger powder
1/2 cup	118ml	Yogurt
3 tablespoons	45ml	Butter
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin seeds
6		Cardamoms - crushed
		Salt to taste

Recipe Instructions

Divide each lamb slice into two pieces and bring lamb, water, cloves, and turmeric to a boil on high heat. Mix the fennel and ginger powders in the yogurt and add to the lamb. Bring to a boil again. Add salt, reduce heat to low, cover and cook for about 40 minutes. Set aside. Heat the butter, add cinnamon, cumin and cardamoms, fry and add to the lamb mixture. Cook lamb for another 10 minutes and serve hot.

Source:
Julie Sahni, "Classic Indian Cooking"

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