Entree: Mauritius – Southern Culinary Region – Kalia (Mauritian curried meat stew of slow-cooked spiced meat in a richly flavored aromatic gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) goat or mutton, bone-in pieces, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 1 1/2 tsp (7.5 ml) salt, divided
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 2 large onions, thinly sliced, about 10 oz (285 g)
- 4 cloves garlic, minced (about 16 g)
- 1 1/2 tbsp (22 ml) grated fresh ginger
- 2 green chilies, slit lengthwise (adjust to taste)
- 2 medium tomatoes, chopped, about 10 oz (285 g) or 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) plain yogurt, beaten
- 1/2 cup (120 ml) water or stock
- 1 tsp (5 ml) turmeric
- 1 tbsp (15 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) ground black pepper
- 1 cinnamon stick
- 3 whole cloves
- 3 green cardamom pods, lightly crushed
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice or 1 tsp (5 ml) tamarind paste (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 cup (185 g) dry long-grain rice (for serving) and 2 cups (480 ml) water, or plain steamed rice as needed

Instructions

1. Season the meat: pat the goat pieces dry and rub with 1 tsp (5 ml) salt, turmeric, and half the ground coriander and cumin. Let sit 15–20 minutes while you prepare aromatics.
2. Brown the meat: heat oil in a heavy-bottomed pot over medium-high heat. Add the goat in batches and brown well on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. Cook the onions and whole spices: in the same pot reduce heat to medium, add sliced onions and a pinch of salt and cook, stirring, until deep golden brown, about 12–15 minutes. Add cinnamon stick, cloves, cardamom pods, and bay leaf, and cook 1 minute until fragrant.
4. Build the curry base: add minced garlic, grated ginger, and green chilies; cook 1–2 minutes. Stir in remaining ground coriander, cumin, garam masala, and black pepper and cook 30 seconds. Add chopped tomatoes and cook until they break down and oil begins to separate, 6–8 minutes.
5. Combine meat and simmer: return browned goat to the pot, add yogurt and water or stock, scrape up any browned bits, bring to a gentle simmer. Cover partially and simmer over low heat until meat is tender, about 1 to 1 1/2 hours (depending on cut), stirring occasionally and adding a splash more water if too dry.
6. Finish seasoning: when meat is tender and sauce is thickened to your liking, stir in lemon juice or tamarind paste (if using) and remaining 1/2 tsp (2.5 ml) salt, taste and adjust. Remove whole spices if desired.
7. Cook the rice: rinse rice and combine with 2 cups (480 ml) water in a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
8. Serve: spoon hot kalia over steamed rice or serve alongside roti, garnish with chopped cilantro.