Aurangabad Naan Qalia Mughal Lamb Gravy

Method

1. 1

   Marinate the lamb: Mix lamb with yogurt, ginger, garlic, turmeric and salt. Marinate 3 hours.

2. 2

   Heat ghee: Heat 4 tbsp ghee in a heavy pot on medium-high. Ghee only — not oil.

3. 3

   Add whole spices: Add both types of cardamom, cloves, mace blade, cinnamon and bay leaves. The fragrance of warm spices blooming in ghee is the signature opening of this preparation.

4. 4

   Cook onions until pale golden: Add sliced onions. Cook 10 minutes until soft and pale golden — not dark. The qalia is lighter in colour than kosha mangsho.

5. 5

   Add ginger and garlic: Cook 2 minutes.

6. 6

   Add marinated lamb: Add lamb with all marinade. Stir to coat.

7. 7

   Cook the yogurt down: Cook on medium-high heat stirring every 2 minutes for 10 minutes as the yogurt reduces and the lamb begins to colour.

8. 8

   Add white pepper, nutmeg and mace powder: Add white pepper, freshly grated nutmeg and mace powder. These three spices define the Aurangabad qalia character.

9. 9

   Add water and salt: Add 1 cup water and salt. Cover tightly. Reduce to lowest heat. Cook 55 to 60 minutes until lamb is completely tender.

10. 10

    Finish: Add kewra water. Stir gently. Garnish with fried onion and coriander. Serve with naan or steamed rice.

11. 11

    Note: Aurangabad was the Mughal Emperor Aurangzeb's chosen capital during his long tenure in the Deccan — creating a city where Mughal court cooking met Deccani spice traditions. The qalia (a slow-cooked pale meat preparation in yogurt) is a preparation from the Mughal culinary repertoire that was absorbed into Aurangabad's food culture. The Bibi Ka Maqbara (Aurangzeb's Taj Mahal for his wife) and the Ajanta-Ellora caves bring pilgrims and tourists who encounter this Mughal-Deccani food tradition.