Kalia is a style of cooking prevalent in Oman and, as I have discovered, in Afghanistan and Northern India. It is a slow-cooked meat dish with spices and herbs that are local to the region. In Oman, the meat is usually red meat, beef, goat, or even camel. The slow cooking allows the spices to penetrate the meat, flavouring it well.
These are simple dishes to cook; in this case, the meat is simmered with the spices for 2 2/3 hours. This is characteristic of dessert cooking, with few ingredients, most of them dried and easy to carry for a life designed around the harshness of the dessert.
This is an elegant dish. The meat is fork tender and melts in your mouth, releasing the lovely aromatics that it is cooked with. This is a comfort dish, nothing fancy but soul-satisfying. These dishes are core to the region, they bring out the simplicity of the culture in delicate dishes.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and its food stories, which are poignant and real. The recipes are authentic and delicious, bringing a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
1 1/2 lb boneless lamb leg or beef chuck, cubed
4 green cardamom pods
4 whole cloves
1-inch cinnamon stick
10-12 black peppercorns
1 1/2 teaspoons ground coriander seeds
1 1/2 teaspoon ground cumin seeds
1/2 teaspoon ginger paste
1/2 teaspoon ground cardamom
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
Salt, to taste
6-7 garlic cloves, minced
1 large onion, finely diced
8 cups water + as needed
Cilantro, minced, for garnish
Add all the ingredients, except the cilantro, to a pot and bring to a boil. Cover and simmer for 2 1/2 hours, stirring occasionally. The meat should be very tender and falling apart. Add more water, 1/4 cup at a time, as needed to ensure the liquids do not dry out. Taste for salt.
Remove the lid and cook for another 10-20 minutes depending on the number of liquids left. You want a very thick sauce that is almost dry and glazes the meat.
Serve hot with breads like lavash or naan.
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