How to make Kalia Safed -

Mutton cooked in a rich white gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Yogurt (दही)

Cuisine : Indian

Course : Main Course Mutton

For more recipes related to Kalia Safed checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton Mushroom Mutton Jalfrazie Kashmiri Lamb Chops Mutton curry

Kalia Safed

Kalia Safed Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kalia Safed Recipe

  • Mutton 1 inch pieces 500 grams

  • Yogurt to taste

  • Seeds of red chillies 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Coconut scraped 1 tablespoon

  • Almonds blanched and peeled 7-8

  • Ghee 1/2 cup

  • Ginger cut into thick strips 2 inch piece

  • Yogurt 1/2 cup

  • Mawa (khoya) 1 tablespoon

  • Milk 1/2 cup

  • Rose water 1/2 tablespoon

  • Lemon juice 1 teaspoon

  • Green cardamom powder 1/4 teaspoon


Step 1

Boil mutton in three cups of salted water for five minutes. Drain and discard the water and wash the mutton twice in fresh water.

Step 2

Grind seeds of red chilllies using a little water. Similarly, grind poppy seeds using a little water into a smooth paste. Grind coconut and almonds into smooth pastes separately. Heat ghee and add mutton along with yogurt, salt, chilli-seed paste, ginger and sufficient water to just cover the pieces. Cook covered till half done.

Step 3

Add almond paste, poppy seed paste, coconut paste, khoya, milk and stir.

Step 4

Let it simmer. When gravy becomes thick and ghee floats on top, add rose water, lemon juice and sprinkle green cardamom powder. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.