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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: Browning the lamb in batches ensures a good sear. - 2
Add the sliced onions to the same pot and sauté 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.
â±ïž 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.
â±ïž 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.
đĄ Proffstips: 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.
â±ïž 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.
â±ïž 30 minutesđĄ Proffstips: 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.
đĄ Proffstips: A side of pickles or a fresh salad complements this dish well.
đĄ Proffstips
- âIf 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.
- âThe yogurt helps to tenderize the lamb and adds a rich, creamy texture to the sauce.
- âEnsure the lamb is cooked until very tender; this can take longer depending on the cut.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Beef Kalia can be made using beef stewing meat.
- Add other root vegetables like carrots or sweet potatoes along with the potatoes.