Lamb Kalia with Dhall Roti Recipe
- 2 kg boneless lamb
- 3 med onions chopped
- 4 med potatoes halved and roasted
- 3 Tomatoes chopped
- 4 tsp ghee
- Half cup yoghurt
- 1 tsp lemon juice
- Curry leaves
- 3 tsp kashmiri chilli powder
- 1 tsp coriander and cumin powder
- 1 tsp turmeric
- Half cup saffron infused water
- 2 tsp rose water
- Half bunch fresh mint
- Few stems of thyme
- 2 tsp ginger garlic paste
- Few green chillies
- Biryani spices
- 2 green cardamom
- 1 black cardamom
- Few pepper corns
- 1 bay leaf
- Half tsp coriander seeds
- 3 cloves
- 1 tsp cumin
- 1 tsp fennel seeds
Roast biryani spices and grind to powder. Keep aside
Fry onions in deep oil until golden brown. Keep aside
In thick base pot, add ghee, add meat with curry spices and biryani spice. Add ginger garlic and curry leaves. Add yoghurt, salt to taste, and tomatoes. Add thyme and mint. Add fried onions. Add lemon juice and mix well together. Leave to marinate for 5 hours.
After 5 hours, cook on med heat until oil separates. Add in roasted potatoes, saffron water and rose water. Cook on low until gravy thickens and meat is soft. Garnish and enjoy.
Soak half cup gram dhall for 3 hours. After 3 hours, boil until soft. Do not over boil. Strain water. Mash dhall.
Add cumin, turmeric and salt. Add fresh coriander and mix well.
For the dough, mix 3 cup plain flour with 3 tsp butter. Add salt and crumble. Add boiling water to make soft dough. Keep aside.
Make lemon sized dough balls and roll out slightly. In middle add 1 tsp dhall mix and close the ball. Sprinkle flour and then roll out like roti.
Toast on tawa on each side until cooked. You can add ghee when toasting. It would puff to indicate it is cooked through. Eat hot.