Lamb Kalia from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva
In India, mutton is used more often than lamb and because it can be tough it requires long hours of tenderizing. In this recipe, lamb has been used instead, so the marinating time is not as long. T...
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Ingredients
- 1 kg (2 lb 4 oz) lamb leg or chump, cut into 2.5 cm (1 inch) cubes
- oil for deep-frying
- 2 potatoes, cut into 2.5 cm (1 inch) cubes
- 2 cardamom pods, crushed
- 3 cm (1¼ inch) cinnamon stick
- ½ teaspoon sugar
- 4 garlic cloves, crushed
- 2½ teaspoons cumin seeds
- 2 teaspoons clear vinegar
- 125 ml (½ cup) thick plain yoghurt
- 1 tablespoon ginger juice
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 3 teaspoons chilli powder
- 4 onions, sliced
- 2 Indian bay leaves (cassia leaves)
- 1 tablespoon tomato paste (purée)
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