In a large bowl mix the spices for Kalia, the chopped coriander, chopped mint, pepper, saffron, garlic, ginger and meat. Let marinate for two hours in the fridge.
Heat a pan with a little oil and sear the potato on all sides. They must be golden in the outer side but still raw inside. Keep the potatoes aside. Fry the chopped onions in the same pot. Onions should be lightly browned. Keep aside too.
After two hours take the meat out of the fridge. In a large pot heat the ghee over low heat until melted. Then add the meat with the marinade, 2 cups of water, salt, onions and potatoes. Stir, cover and cook over low heat for an hour, stirring occasionally. Taste and adjust the seasoning if necessary.
Serve the Beef Kalia with rice or faratas.
Ingredients
Directions
In a large bowl mix the spices for Kalia, the chopped coriander, chopped mint, pepper, saffron, garlic, ginger and meat. Let marinate for two hours in the fridge.
Heat a pan with a little oil and sear the potato on all sides. They must be golden in the outer side but still raw inside. Keep the potatoes aside. Fry the chopped onions in the same pot. Onions should be lightly browned. Keep aside too.
After two hours take the meat out of the fridge. In a large pot heat the ghee over low heat until melted. Then add the meat with the marinade, 2 cups of water, salt, onions and potatoes. Stir, cover and cook over low heat for an hour, stirring occasionally. Taste and adjust the seasoning if necessary.
Serve the Beef Kalia with rice or faratas.
English 
French 