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Kundan Kaliyan

Kundan Kaliyan

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kundan Kaliyan is a majestic, sophisticated, and profoundly aromatic Awadhi meat masterpiece celebrated for its golden saffron gravy and succulent mutton chunks. This recipe features tender lamb slow-cooked with a sophisticated blend of onions, ginger, and real saffron strands until the meat is professional-grade melting. Known for its sophisticated flavor and ritual significance in royal Lucknowi dining, it represents the soulful heart of heritage North Indian royal culinary arts. The taste is intensely savory and buttery, with the saffron providing a unique professional-grade floral lift. This dish is a mandatory staple for grand celebrations and special celebratory menus. Best enjoyed hot from the professional-grade cauldron with sheermal.

Prep Time30 mins
Cook Time1 hr
Servings4 People
DifficultyHard
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Ingredients

1kg Lamb, bone-in cubes
3 large Onions, pureed
2 tbsp Ginger-Garlic paste
1/2 cup Fresh Yogurt
1/2 tsp Saffron strands
Whole spices (Bay leaf, Cardamom, Mace)
1 tsp Garam masala
4 tbsp Ghee
Salt to taste
Silver leaf (Vark) for garnish
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Cooking Instructions

Tips & Secrets

  • Using fresh and bone-in lamb is mandatory for achieving the most professional-grade rich flavor profile.
  • Ensuring the cooking duration is slow provides the absolute secret to provide a professional-grade melting texture.
  • The addition of saffron and mace provide the essential professional-grade royal aroma found in Awadhi recipes.
  • Always use hot water for the gravy specifically to maintain the professional-grade color and tenderness.

Nutritional Information(Per 1 bowl (250g))

Calories

420 kcal

Protein

26g

Fat

28g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.