Mutton Kalia

Name: Mutton Kalia
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Mutton: 700g, bone-in; Onion: 250g, sliced; Tomato: 200g, pureed; Ginger paste: 2 tbsp; Garlic paste: 1½ tbsp; Turmeric: 1½ tsp; Red chilli powder: 2 tsp; Coriander powder: 2 tsp; Cumin powder: 1 tsp; Garam masala: 1 tsp; Bay leaf: 2; Whole garam masala: cardamom 4, clove 4, cinnamon 1-inch; Mustard oil: 5 tbsp; Salt: 2 tsp; Sugar: 1 tsp; Hot water: 300ml; Kalia requires very dark masala — the colour comes from well-fried onion, not food colouring; Use mutton with fat — lean mutton dries out in this style; The gravy should be thick enough to coat the back of a spoon; Overnight rest dramatically improves flavour

🍗 Non-veg🌾 Gluten-free📊 Medium

Mutton cooked in a rich, thick, dark-red kalia gravy with whole spices, ginger-garlic and tomato — a Bengali Muslim wedding dinner staple.

⏱️20 minPrep

🔥70 minCook

🕒90 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Kalia

Season mutton; sear in hot oil until brown on all sides.
Remove.
In same oil with whole spices and bay leaf, fry onion to very dark golden.
Add ginger-garlic pastes; fry 3 min.
Add tomato puree and all powdered spices; cook until oil surfaces, 8 min.
Return mutton; add hot water, salt, sugar.
Cover and cook 40 min, checking every 10 min, adding water in small amounts only if needed.
Mutton should be tender and gravy thick and dark.
Sprinkle garam masala; rest 10 min.
Serve with rice or roti.

📖 Cultural notes

|---|---|---|---|---| | 460 kcal | 40g | 15g | 28g | 3g | Mutton Kalia differs from Kosha Mangsho in having more gravy and being cooked faster — it is the "quick prestige" dinner compared to kosha's all-day affair. In Muslim households of north Kolkata, Mutton Kalia is the Eid-ul-Adha dinner — made from the sacrificed animal that same day and served with polao to hundreds of guests and neighbours as charity. ---

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