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Mauritian Lamb Kalia
A rich and flavorful Mauritian lamb dish cooked with yogurt and a blend of aromatic spices, creating a comforting and deeply satisfying meal. It's often served with rice or roti.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 1 tbsp Ginger(minced)
- 3 Green chilies(slit lengthwise (adjust to taste))
- 15 stems Curry leaves
- 3 tbsp Kalia spice mix(or a blend of coriander, cumin, turmeric, fenugreek, cardamom, cinnamon, and cloves)
- 400 g Natural yogurt
- 500 g Potatoes(peeled and cut into large chunks)
- 2 cups Water(or as needed)
- 0.5 cup Fresh coriander(chopped, for garnish)
- 1 tsp Salt(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
๐ก ์ ๋ฌธ๊ฐ ํ: Browning the lamb in batches ensures a good sear. - 2
Add the sliced onions to the same pot and sautรฉ until softened and lightly golden, about 8-10 minutes. Add the minced garlic, ginger, green chilies, and curry leaves, and cook for another 2 minutes until fragrant.
โฑ๏ธ 10 minutes - 3
Stir in the Kalia spice mix and cook for 1 minute, stirring constantly, until aromatic. Add about 200g of natural yogurt and stir well to combine.
โฑ๏ธ 1 minute - 4
Return the browned lamb to the pot. Add the potatoes, water, and salt. Stir everything together, ensuring the lamb and potatoes are mostly submerged.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure there's enough liquid to tenderize the lamb. - 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the lamb is tender. Stir occasionally and add more water if the stew becomes too dry.
โฑ๏ธ 1 hour 30 minutes - 6
Uncover the pot and stir in the remaining 200g of natural yogurt for extra creaminess. Continue to simmer, uncovered, for another 30 minutes, allowing the sauce to thicken.
โฑ๏ธ 30 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Adjust the consistency by simmering longer if a thicker sauce is desired. - 7
Taste and adjust seasoning if necessary. Garnish with fresh chopped coriander and serve hot with steamed basmati rice or roti.
๐ก ์ ๋ฌธ๊ฐ ํ: A side of pickles or a fresh salad complements this dish well.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf you can't find a pre-made Kalia spice mix, you can create your own by combining equal parts ground coriander, cumin, turmeric, and smaller amounts of fenugreek, cardamom, cinnamon, and cloves.
- โThe yogurt helps to tenderize the lamb and adds a rich, creamy texture to the sauce.
- โEnsure the lamb is cooked until very tender; this can take longer depending on the cut.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Beef Kalia can be made using beef stewing meat.
- Add other root vegetables like carrots or sweet potatoes along with the potatoes.