Mutton Kalya

"The secret to a good kalya is definitely the onions and yogurt,it gives it that deep flavour and creaminess. It goes without saying that you want your meat soft and tender,there’s just nothing like that first bite when the meat melts in your mouth and the potatoes just break,it’s literally a meal made in heaven. All this in a fraction of the time with my Instant Pot Pro smart cooker".

- Shahista Khan

Ingredients:

1 kg lamb
1 cup plain yogurt
1 tbsp ginger and garlic paste
1/2 tspn turmeric
2 tspn kashmiri chilli powder
1 tbsp mutton masala
2 tspn ground cumin/jeera
1 tspn ground coriander/dhania
1 tspn salt
2 teaspoons tomato paste
1/2 can tinned tomatoes blended
Handful of dhania chopped
1 teaspoon jeera seeds
3 cinnamon sticks
2 elachie pods
3 tablespoons ghee
2 large onions sliced
 
Method:
Marinate the lamb with all the spices,cinnamon sticks, elachie, salt, yogurt, dhania, tomato,tomato paste and ginger/garlic overnight. Place in fridge until ready to cook. Set you Instant Pot Pro on sauté function add in your ghee and onions until it caramelizes and gets a lovely golden color.
Add the marinated meat and allow to cook on sauté function for 10 minutes when kalya starts to thicken throw add a 1/4 cup of water in the bowl with last bits of marinate. Seal pot and allow to cook on high pressure for 30 minutes. Allow for natural pressure release.
Whilst waiting for lamb to cook peel 2 potatoes and cut into wedges. Toss in oil and salt and place in your instant pot air fryer for 10 minutes on 180°c. Place potatoes into pot and cook on sauté (low)for 10 minutes more for gravy to thicken and potatoes to get soft soft.
 
Garnish with dhania and serve with naan.