Kundan Kaliya With Lachha Paratha
Did you know that this Awadhi boneless mutton dish is made in a mixture of caramelized onions and curd? Have them along with piping hot Lachhe ke parathe which perfect for lunch.
Kundan Kaliya with Lachha Paratha Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • For Kundan Kaliya: 2 onions
  • ghee
  • 500 bonless mutton
  • water
  • 1 cup curd
  • 25 gm ginger
  • 15 gm garlic
  • 1 tsp kashmiri red chilli paste
  • ½ tsp cinnamon powder
  • ½ tsp cloves powder
  • ¼ tsp mace powder
  • ½ tsp black papper corn
  • ½ tsp black cardamom
  • 1 tbsp malai
  • 3 drops kewra essence
  • 5 saffron strands
  • coriander leaves
  • dough for paratha
  • FOR N
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HOW TO PREPARE KUNDAN KALIYA WITH LACHHA PARATHA

  1. 1

    Procedure to make Kundan Kaliya: In a heated pan add ghee, sliced onions and let it cook until it turns light brown.
  2. 2

    Add the fried onions in a bowl.
  3. 3

    In the same pan add boneless meat, water and let it boil.
  4. 4

    In the fried onions add curd and mix it well.
  5. 5

    Strain the water of mutton in a bowl.
  6. 6

    In a heated pan add ghee, boiled muttons and stir it.
  7. 7

    Add the mixture of curd & fried onions to the mutton.
  8. 8

    In a bowl place a piece of cloth.
  9. 9

    Add ginger - garlic paste in it and strain the water from it.
  10. 10

    Add this water in mutton gravy and mix it.
  11. 11

    Add the red chilli paste and mix it well.
  12. 12

    Add the mutton stock to the mixture and mix well.
  13. 13

    Add curd and mix it well.
  14. 14

    Add cloves, cinnamon, mace, black cardamom, black peppercorn, mutton stock, mix it well and let it cook.
  15. 15

    Add salt, fresh malai and mix it well.
  16. 16

    Strain the mutton gravy in a bowl and mutton pieces in another bowl.
  17. 17

    Add kewra essence, saffron strands and mix it well.
  18. 18

    Prepare Lachha Parantha, add salt, red chilli powder, roll the dough and make a parantha.
  19. 19

    Apply ghee on parantha and cut them into slices.

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