To make delicious kleji (a traditional dish) on Eid-ul-Adha, you can follow this simple recipe:
Ingredients:
- 1 kg of lamb or goat meat (cut into small pieces)
- 3-4 tablespoons of cooking oil
- 2 large onions (finely chopped)
- 4-5 cloves of garlic (minced)
- 1-inch piece of ginger (grated)
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder (modify to your own level of heat)
- Salt to taste
- 2-3 cups of water
- Fresh coriander leaves (chopped) for garnishing
Instructions:
- Heat the cooking oil in a large pot or pressure cooker over medium heat.
- To the pot, add the chopped onions, and sauté until golden brown.
- When aromatic, add the minced garlic and grated ginger to the pot and cook for an additional minute.
- Now, add the meat pieces to the pot and stir well to coat them with the onion mixture. Cook the meat for a few minutes until it starts to brown.
- Add the ground coriander, cumin, turmeric powder, red chili powder, and salt to the pot. To properly distribute the spices on the meat, combine all the ingredients..
- Pour in the water, ensuring it covers the meat. Stir well, cover the pot, and let it simmer on low heat for about 1-2 hours until the meat becomes tender. If using a pressure cooker, cook for around 20-30 minutes after achieving pressure.
- Once the meat is cooked and tender, check the consistency of the gravy. You can cook it for a little while longer to thicken it if it’s too thin.. If it’s too thick, add some more water and adjust the seasoning if needed.
- Taste the kleji and adjust the spices and salt according to your preference.
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan bread, rice, or any other bread of your choice.
Remember, cooking times may vary depending on the tenderness of the meat and the cooking equipment you use. It’s always a good idea to keep an eye on the dish as it cooks and adjust the seasoning and consistency as needed.
