Kundan Kaliya

Kundan means 'Gold' and kaliya means 'Mutton'.
It is the preparation of mutton with rich gravy with gold amalgamated in it.
Origin- Lucknow(Uttar pradesh)

Ingredients serving for 4 to 6

Mutton                      1 kg
Onions                       500 g
Ginger                       50 g
Garlic                        50 g
Curd                          250 g
Cream(Malai)            200 g
Ghee                          300 g
Gold leaf                   10 nos
Saffron                      a pinch
Yellow edible color  a pinch
Tumeric                       10 g
Red or yellow
chillie pwd                   10 g
Coriander pwd             10 g
Salt                               to taste
Awadh garam
masala(see here)          2 tbsp
Kewra or rose
essence                         1 tsp

Preparation

Mutton - Wash the pieces and blanch, Strain and keep aside.
Onion - Peel and slice the onion and fry in a ghee till golden brown, Remove the extra fat and add 50 g of curd and grind it.
Make the ginger garlic paste.

Method

• Heat the ghee in deg-chi or deep heavy pan, add the onion-curd paste, g&g paste and mutton pieces and fry for 10 minutes.
• Now add Coriander, red or yellow chilli, turmeric and kewara or rose essence and stir for 5-6 minutes.
• Then add the remaining beaten curd into it stirring constantly. Fry till fat separates.
• Now add a cup of water and awadh masala, cover and cook till the mutton is tender and soft or cooked.
• Remove the mutton and keep aside, strain the gravy through fine sieve. 
• Now add cream(malai) and mix in the gravy.
• Now add mutton pieces, saffron and yellow edible color in a pan and fry for 4-5 m to get rich gold color.
• Now pour the gravy in platter and mutton pieces cover with the gold leaf and serve hot with chapati or naan.