Qalia (Mutton Ribs in thin Turmeric Gravy)
Serves 6
| Ingredients | |
|---|---|
| 1 kg meat (chops breast, with 2 ribs) | 200 gm curd |
| 1 tsp sonth powder (dried ginger powder) | 1 tsp sugar |
| 1 heaped tsp haldi powder (turmeric) | 4 pieces of laung (cloves) |
| 250 gm ghee | a bunch of hara dhania (green coriander) |
| 250 gm turnips or potatoes (peeled) and cut in fours and salt to taste | 1 tsp lal mirch powder (red chillies powdered) |
| a pinch of hing(asifoetida) | 2 inch piece ginger |
| 2 tsp garam masala | approximately 3 cups water |
Method
- Heat the ghee/oil in a heavy-bottomed degchi, add the hing, curd, loung, meat, salt, lal mirch, ground ginger and sonth.
- Cover and allow to simmer on low heat till oil the water evaporates and a reddish sediment begins to appear.
- Stir occasionally to prevent burning, Then put in two tablespoons of water and cover again. After a few moments, scrape the sediment with a spatula, turning the meat all the time. Repeat the process till the meat turns brown.
- Then add water and cook for at least half an hour.
- When the meat is well cooked, add the haldi and turn it a few times.
- Add water and allow to simmer.
- Put the sonf in a small muslin bog and place the bag in the vessel with the meat.
- Add turnips or potatoes, Pour in the water and cook till the meat is tender, Remove the muslin bag.
- Then add garam masala and sugar, together with hara dhania. (The gravy should be thin, but not watery.)
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 760 | Carotene ( μg ) | 286.0 |
| Protein (g) | 32.57 | Vitamin C (mg) | 7.42 |
| Carbohydrate (g) | 10.62 | Mg (mg) | 19.25 |
| Fat (g) | 65.22 | Na (mg) | 70.25 |
| Fibre (g) | 0.21 | K (mg) | 596.25 |
| Minerals (g) | 2.7 | Mn (mg) | 0.15 |
| Calcium (mg) | 304.17 | Zn (mg) | 0.25 |
| Phosphorus (mg) | 298.67 | Cr (mg) | 0.004 |
| Iron (mg) | 4.49 | ||
Modification
Choose lean meat like chicken, lean goat meat, beef muscle, etc. Reduce the amount of ghee used. Partially substitute ghee with oil. Use turnips instead of using potatoes.| Ingredients | |
|---|---|
| 1 kg meat (chops breast, with 2 ribs) and | 200 gm Low fat curd |
| 1 tsp sonth powder (dried ginger powder) | 1 tsp sugar |
| 1 heaped tsp haldi powder(turmeric) | 4 pieces of laung(cloves) |
| 60 gm ghee or | a bunch of hara dhania (green coriander) |
| 250 gm turnips (peeled)and cut in fours and salt to taste | 1 tsp lal mirch powder (red chillies powdered) |
| a pinch of hing(asifoetida) | 2 inch piece ginger |
| 2 tsp garam masala | Approximately 3 cups water |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 320 |
| Protein (g) | 36.95 |
| Carbohydrate (g) | 3.8 |
| Fat (g) | 17.43 |
| Fibre (g) | 0.42 |
| Minerals (g) | 2.37 |