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India   -   Kaliya (Mutton In Yellow Gravy)   adapted from The Best of Kashmiri Cooking by Neerja Mattoo

  • 2 Pounds Mutton -- Cubed
  • 2 Cups Beef Broth
  • 5 Whole Clove
  • 1 Teaspoon Salt
  • 2 Large Bay Leaf
  • 2 Teaspoons Turmeric
  • 1/4 Teaspoon Asafoetida -- Dissolved In
  • 1/4 Cup Water
  • 2 Teaspoons Ginger
  • 3 Teaspoons Ground Fennel
  • 1/4 Cup Yogurt
  • 1 Teaspoon Cardamom
  • 1 Tablespoon Olive Oil
  • 1 Pinch Saffron
Directions Bring stock to a boil. Add mutton, cloves, salt, bay leaves, turmeric and asafoetida water. Boil for 10 minutes. Add ginger and fennel. Stir in well. Add yogurt and stir until smooth. Add cardamom and simmer for 30 minutes. Add oil and simmer for 10 minutes longer. Add saffron and simmer for 5 minutes and serve over rice.
Serves 4
Time to Make 0:00

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