Mahi Qaliya

Ingredients

• 500 g lamb shoulder or mutton (Cut into medium pieces)
• 3 tbsp oil
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp nigella seeds
• 8 curry leaves (For the curry)
• 1 tsp cumin seeds (For the curry)
• 1 tbsp ginger garlic paste
• 2 tomatoes (Medium, chopped)
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• salt (To taste)
• 1.5 cup water (For the curry)
• 0.5 cup roasted peanuts (For the masala paste)
• 0.25 cup roasted sesame seeds (For the masala paste)
• 0.5 cup desiccated coconut (Dried; for the masala paste)
• 1 tbsp roasted coriander seeds (For the masala paste)
• 1.5 tsp roasted cumin seeds (For the masala paste)
• 1 onion (Medium, lightly fried; for the masala paste)
• 0.5 cup water (Or as needed to blend the masala paste)
• 0.5 cup tamarind extract (Adjust to taste)
• 2 green chilies (Use 2–3; slit)
• 6 curry leaves (Use 6–7, for finishing)
• cilantro (Chopped, to finish)

Steps

1. 1

   Heat the oil in a pot. Add the mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and curry leaves. Cook until the seeds begin to splutter.

2. 2

   Add the lamb and sauté for 4–5 minutes.

3. 3

   Stir in the ginger garlic paste and cook for another minute.

4. 4

   Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften.

5. 5

   Pour in the water and cover the pot. Pressure-cook for 2–3 whistles, or until the meat is tender.

6. 6

   Meanwhile, blend the roasted peanuts, roasted sesame seeds, dried coconut, roasted coriander seeds, roasted cumin seeds, lightly fried onion, and water into a smooth paste.

7. 7

   Stir the masala paste into the cooked lamb. Simmer until the gravy thickens and the oil begins to separate.

8. 8

   Add the tamarind extract and continue cooking until the oil separates again.

9. 9

   Add the slit green chilies, finishing curry leaves, and chopped cilantro.

10. 10

    Cover and cook for another 10 minutes. Serve hot with rice.

Notes

The source does not specify the pressure cooker setting or an exact cooking time for the initial pressure-cooking stage; cook until the lamb is tender. Serve with rice, which is a suggested accompaniment rather than a measured recipe ingredient.

Nutrition per serving

• main
• curry
• South Asian
• Hyderabadi
• lamb
• pressure-cooked
• tangy
• spicy