By Tan Can Cook
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Featured in the pages of Dastarkhwan-e-Awadh: The Cuisine of Awadh is Kundan Kaliya—"Golden Meat"—a dish that truly embodies the tehzeeb, nazakat, and artistry of Lucknow’s shahi bawarchi khana. It reflects the grandeur of Nawabi cuisine, where food was both sustenance and art, characterized by a balance of flavors and textures, and the undeniable magic of dishes made with fursat and mohabbat.
Kundan Kaliya is a slow-cooked meat curry, where tender pieces of blanched mutton (or beef) are gently simmered in a rich, silken gravy built upon a base of fried onion-yogurt paste. Hand-ground spices further enhance the interplay of these ingredients. The layering of flavors, including piquant yellow chili powder, cloves, green and black cardamoms, mace, turmeric, coriander seeds, and cinnamon, creates a foundation of depth. Meanwhile, the distinctive Lazzat-e Taam—an Awadhi super masala blend with 25 ingredients—adds a khushboodar layer, imbuing the dish with an ethereal, floral fragrance, heightening its complexity.
The hallmark of Kundan Kaliya is its velvety gravy, enriched with grated khoya and vanilla cream for sweetness and luxurious creaminess. Saffron, steeped in warm water, infuses the curry with its signature golden hue and delicate floral notes. More than just a dish, Kundan Kaliya is a story of Awadh’s royal heritage—a culinary jewel passed down through centuries.
Onion-Yogurt Paste (Crushed to a Smooth Paste)
664 g yellow onions, thinly sliced (पीला प्याज) [Yields: 200 g golden brown fried onions (ताले हुआ प्याज) and 185 g onion oil (प्याज का तेल)]
1 tsp ground turmeric (हल्दी)
2 tbsp whole milk yogurt (दही )
1 tsp ground turmeric (हल्दी)
2 tbsp whole milk yogurt (दही )
Masala A (Grind to Fine Powder)
5 g cloves (लौंग)
5 g green cardamon pods (छोटी इलायची)
2 g mace blades (जावित्री)
½ tsp black peppercorns (काली मिर्च)
5 g brown cardamon pods (बड़ी इलायची)
5 g (2½ tsp) cinnamon sticks (दालचीनी के टुकड़े)
5 g green cardamon pods (छोटी इलायची)
2 g mace blades (जावित्री)
½ tsp black peppercorns (काली मिर्च)
5 g brown cardamon pods (बड़ी इलायची)
5 g (2½ tsp) cinnamon sticks (दालचीनी के टुकड़े)
Masala B
4¾ tsp ground coriander seeds (धनिया पाउडर)
2¼ tsp ground turmeric (हल्दी)
3¾ tsp yellow chili powder (पीली मिर्च पाउडर)
½ tsp Lazzat-e Taam (लज़्ज़त-ए ताम)
2¼ tsp ground turmeric (हल्दी)
3¾ tsp yellow chili powder (पीली मिर्च पाउडर)
½ tsp Lazzat-e Taam (लज़्ज़त-ए ताम)
Ingredients
185 g onion oil (प्याज का तेल)
100 g ghee (घी)
115 g extra virgin olive oil (जैतून का तेल)
1254 g mutton, washed and blanched (उबला हुआ मटन)
Prepared onion-yogurt paste (प्याज-दही का पेस्ट)
50 g ginger paste (अदरक का पेस्ट)
13.60 g garlic juice (लहसुन का रस) [Used 40 g peeled and cored garlic cloves]
250 g whisked yogurt (मथा हुआ दही)
10 edible gold leaves (सोने का वर्क), optional
¼ tsp saffron (केसर)
138 g grated khoya (कद्दूकस खोया)
100 g vanilla cream (वैनिला क्रीम)
1½ tsp fine salt (नमक)
100 g ghee (घी)
115 g extra virgin olive oil (जैतून का तेल)
1254 g mutton, washed and blanched (उबला हुआ मटन)
Prepared onion-yogurt paste (प्याज-दही का पेस्ट)
50 g ginger paste (अदरक का पेस्ट)
13.60 g garlic juice (लहसुन का रस) [Used 40 g peeled and cored garlic cloves]
250 g whisked yogurt (मथा हुआ दही)
10 edible gold leaves (सोने का वर्क), optional
¼ tsp saffron (केसर)
138 g grated khoya (कद्दूकस खोया)
100 g vanilla cream (वैनिला क्रीम)
1½ tsp fine salt (नमक)
Method
Begin by thoroughly washing the mutton or beef pieces and blanching them in a pan of boiling water. Once done, strain the beef and set it aside.
Onion-Yogurt Paste: Finely slice the onions and fry them in ghee with a teaspoon of haldi, until they turn a delightful golden brown. Drain the excess oil using a sieve and crush the fried onions into a smooth paste with two tablespoons of curd.
Grind the ginger into a smooth paste and extract fresh garlic juice. Grind Masala A into a fine powder.
Carve the mutton or beef into desired shapes. Heat ghee in a degchi, add lamb/beef, onion-yogurt paste, ginger paste, and garlic juice. Bhunao for ten minutes. Stir in Masala B for five minutes.
Carve the mutton or beef into desired shapes. Heat ghee in a degchi, add lamb/beef, onion-yogurt paste, ginger paste, and garlic juice. Bhunao for ten minutes. Stir in Masala B for five minutes.
Gradually add beaten curd, one tablespoon at a time, while stirring continuously. Fry until the ghee separates. Add a cup of water and Masala A. Cover and cook until the mutton/beef is tender.
Once the mutton/beef is done, carefully remove the pieces from the tari and set them aside. Pass the tari through a fine sieve to strain it. Add grated khoya and vanilla cream to the silky tari. Infuse the sauce with the richness of crushed saffron and a touch of yellow color. Then, gently simmer the mutton/beef pieces in the tari over a low flame for an additional five minutes, allowing the flavors to intertwine.
Serve hot in a shallow dish, garnishing the mutton/beef with sone ka varq (gold leaf). Mix the remaining gold leaf into the tari for an appealing appearance. Kundan Kaliya pairs well with freshly made chapati or naan bread.
