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  COAST CUISINE  

 Mombasa Meat 'Kalio' (Rich Curry)

 

 Coastweek   Kenya


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TRADITIONAL MOMBASA MEAT
'KALIO' - (HEAVY/ RICH) CURRY

Coastweek - - Kindly forwarded by a 'meat eating reader' in Makupa,
Mombasa, who writes: "Our family just love this rich meat dish.

"We are so lucky to have such fresh ingredients readily available from
nearby Majengo market. It is best to marinate the meat in the evening
and then prepare it for the main meal on the next day.

"We try and vary the Garam Masala, the recipe we have provided is
our favourite !"

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INGREDIENTS:  (Preparation and cooking time : approx. two hours)   

  • one kilogramme of lamb (or beef) cut into cubes

  • half a kilogramme of onions, chopped

  • one cup peeled tomatoes, chopped

  • half a kilogramme of potatoes, peeled, cut into pieces and fried

  • two tea spoons ginger paste

  • one and a half tea spoons of garlic paste

  • two table spoons of tomato puree

  • two table spoons of coriander/ cumin powder

  • one tea spoon of garam masala powder

  • half a tea spoon of turmeric

  • half a tea spoon of red chilli powder

  • three quarters of a cup of (vegetable/ olive) oil

  • one table spoon of chopped coriander leaves

  • salt to taste

  • lemon juice to taste

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WHOLE GARAM MASALA:

(lightly grind ingredients below into a loose powder
and store ready for use in the refrigerator)

  • half a cup of yoghurt

  • half a tea spoon of saffron

  • four pods of cardamom

  • two sticks of cinnamon

  • six cloves

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METHOD:  

  1. Wash the meat pieces and add saffron, yoghurt, garlic, ginger, salt and half the quantity of whole garam masala and marinate for one hour minimum.

  2. Heat the oil in a saucepan. Fry the remaining whole garam masala.

  3. Add the onions and fry until golden brown.

  4. Add the marinade, tomatoes, and all the powdered spices (except garam masala) and fry.

  5. When well blended and thick, add the tomato puree and lemon juice and cook on low heat.

  6. Add one and a half cups of water, bring to boil and cook over low heat until meat is tender. Alternatively can be cooked in an oven for one hour at 160°C (Gas Mark 3 or 325°F)

  7. Add fried potatoes and sprinkle chopped coriander leaves and garam masala powder and simmer until oil floats to the surface.

  8. Serve with ‘paratha’ or crusty bread.

(N.B. Chicken Kalio can be made in the same way at a reduced cooking time)

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

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