Kalio is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated.
If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.
Meat Kalio
if stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.
Ingredients
- 1 kilogram(kg) 1 kilogram lamb or beef ,cut into pieces
- 1/2 kilogram(kg) onions,chopped
- 1 tin peeled tomatoes,chopped
- 2 tablespoons(tbsp) tomato puree
- 1/2 kilogram(kg) potatoes,peeled and cut into pieces and fried
- 2 teaspoons(tsp) coriander /cumin powder
- 1,1/2 teaspoons(tsp) garlic paste
- 2 teaspoons(tsp) ginger paste
- 1 teaspoons(tsp) garam masala powder
- 1/2 teaspoons(tsp) turmeric powder
- 1/2 teaspoons(tsp) red chilli powder
- 3/4 Cups oil
- 1 tablespoon(tbsp) chopped coriander leaves
- salt to taste
- lemon juice
- 1/2 Cup yoghurt
- 1/2 teaspoon(tsp) saffron
- 4 pods of cardamom (whole garam masala)
- 2 sticks of cinnamon (whole garam masala)
- 6 cloves (whole garam masala)
Instructions
- Wash the meat pieces and add saffron, yoghurt, garlic, ginger, salt and half the quantity of whole garam masala and marinate for 1 hour minimum
- Heat the oil in a saucepan. Fry the remaining whole garam masala
- Add the onions and fry until golden brown
- Add the marinade, tomatoes, and all the powdered spices (except garam masala) and fry
- When well blended and thick, add the tomato puree and lemon juice and cook on low heat
- Add 1,1/2 cups of water, bring to boil and cook over low heat until meat is tender. Alternatively can be cooked in an oven for 1 hour at 160°C (Gas Mark 3 or 325°F)
- Add fried potatoes and sprinkle chopped coriander leaves and garam masala powder and simmer until oil floats to the surface
- Serve with paratha or crusty breadN.B. Chicken Kalio can be made in the same way at a reduced cooking time
