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Meat Kalio

Sukaina Nasser Mamado
if stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Meat Dishes
Cuisine African, South Africa
Servings 2

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 bread
    N.B. Chicken Kalio can be made in the same way at a reduced cooking time
Keyword kalio, meat