Kalia (Meat and Potato Curry) is a traditional Bangladeshi recipe for a classic curry of beef or lamb with potatoes in a spiced chilli, garlic and onion sauce. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Meat and Potato Curry (Kalia).
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A Kalia is a classic Bengali curry typically made with fish or jackfruit, but also made with mutton, goat, lamb or beef or even eggs. This should not be confused with the identically named Mauritian kalia curry.
Ingredients:
900g meat (lamb or beef), diced into 3cm cubes
120ml oil
60ml onion paste
2 tsp garlic paste
1 tsp chilli paste
2 tbsp coriander paste
8cm length of cinnamon stick, halved
1 bay leaf
1 tbsp ginger paste
2 tsp ground turmeric
2 tsp cumin paste
1 tsp freshly-ground black pepper
3 green cardamom pods
450g potatoes, peeled and cubed
Method:
Heat the oil in a wok or pan and use to fry the meat until browned then remove the meat with a slotted spoon and set aside. Stir-in all the spices and pastes into the oil remaining in the pan and stir-fry for 2 minutes. Return the meat to the pan along with the bay leaf, turmeric, black pepper and cardamom pods. Add just enough water to cover the meat and cook over medium heat until almost all the water has evaporated.
Now stir-fry the meat for 10 minutes. Meanwhile, add about 4 tbsp oil to a separate pan and use to fry the potatoes until they begin to colour a golden brown. At this point add the potatoes to the meat mixture and stir-fry for about 5 minutes. Add a little water to ensure that the mixture does not stick to the sides of the pan then cover and cook over medium heat for about 15 minutes, or until the potatoes are tender.
Uncover and allow any excess water to evaporate away then serve.
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