Awadhi Shahi Qaliya
An exquisite royal Awadhi delicacy featuring tender mutton simmered in a rich, aromatic yogurt and nut gravy. Infused with delicate spices and kewra water, this luxurious dish melts effortlessly on the tongue.
80min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown; remove half of them for later use.
2
Add green cardamom, cloves, and cinnamon to the remaining ghee in the pan until fragrant.
3
Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4
Add the mutton pieces and sear them well on medium-high heat until lightly browned.
5
Lower the heat and mix in the Kashmiri red chili powder, turmeric powder, and salt.
6
Slowly pour in the whisked yogurt, stirring continuously to prevent curdling, and cook until the oil separates.
7
Cover and simmer on low heat until the mutton is tender and nearly cooked through.
8
Stir in the cashew and almond paste along with the reserved fried onions to thicken the gravy.
9
Sprinkle garam masala and drizzle kewra water over the qaliya, giving it a final gentle stir.
10
Garnish with fresh mint leaves and serve hot with traditional flatbreads.
Ingredients
500 grams mutton pieces
1 cup whisked yogurt
2 tablespoons ghee
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
1/4 cup cashew and almond paste
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
4 green cardamom pods
2 cloves
1 small cinnamon stick
1 teaspoon kewra water
Salt to taste
Chopped mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.