Bakrid is nearing and that’s why we bring to you Pepper Mutton kaleji
Masala. This dish tastes amazing, though it's a bit time consuming. Every
bakrid this gravy is made for breakfast at my home. We wait for qurbani and
then we have breakfast with this yummy gravy. This dish tastes best when fresh
kaleji is used. Follow my exact steps and you will notice that the kaleji doesn’t
taste weird, these steps will make the kaleji taste soft and tender. Try this
eid-special and let me know how it turned out.
INGREDIENTS:
*Fresh lamb kaleji- 2 nos (washed well and cut into 2 ‘’ pieces)
*Onion- 2 nos (large, finely chopped)
*Ginger-garlic paste- 1 tbsp (heaped)
*Salt- to taste
*Black pepper powder- 2 tbsp (more or less according to your taste)
*Tomato puree- made from 4 large ones
*Turmeric powder- ½ tsp
*Lemon- juice of ½ lemon
*Coriander leaves- 2 tbsp
*Garam masala- ½ tsp
PROCEDURE:
*Wash the kalegi well and allow to drain in a colander for atleast 15
mins.
*Add the Kaleji pieces to a pressure cooker, do not add oil.
*Add turmeric pieces and 1 tsp salt to it.
*Cook at medium flame and keep stirring in intervals.
*Within 5 mins, you’ll notice that the kalegi has released much water.
*Now comes the tricky part, you should keep stirring it till all the
water is absorbed by the kaleji.
*This step might take 20-25 mins or much longer. But this step is
important do not skip this step.
*After the kalegi pieces start sticking to the bottom of the cooker,
add chopped onions and mix well.
*Now add tomato puree, give it a good mix and add rest of the
ingredients.
*Mix well and taste for salt and pepper powder.
*Some extra pepper powder is sure to enhance the taste of this dish.
*Add 1 cup water and close the lid.
*Pressure cook for 6 whistles.
*Allow the pressure to release naturally.
*Now check the klaji pieces, it should be soft and easily breakable. Otherwise,
pressure cook for another 2 whistles.
*Tastes best with roti.
NOTES:
*Ensuring that all the water is absorbed before adding spices is very
important. This will remove the peculiar taste of kalegi, and make it taste
tasty and tender.
*Freshly used kaleji tastes much better and tender than gravy cooked
from frozen kalegi.
