Neni Qaliya (Mutton Qaliya)

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 1 kg - meat
  • 100 g - Suet and fatty portions of intestines (cut into pieces)
  • 1 cup - milk
  • 1 cup - curd
  • 2 pieces - green or dry ginger (approx. 10 g)
  • 2 tsps - aniseed, whole
  • 2 - cardamoms, big
  • 1/2 tsp - chilli powder
  • 2 tsp - turmeric
  • 2 tsp - aniseed powder
  • 1 tsp - dry ginger powder
  • 1 tsp - garam masala
  • 10 - green cardamoms
  • 3 - cloves
  • 1/2 tsp - caraway seeds
  • 2 pinches - asafoetida powder
  • 1/2 cup - mustard oil
  • 1 tsp - cumin seeds
  • Salt to taste

How to Make Neni Qaliya (Mutton Qaliya)

  • Into a steel or tinned brass or copper 'patila' of about three to four litres capacity, pour a litre of water.
  • Put in the meat, along with the suet and fatty intestine pieces.
  • Add green or dry ginger pieces, after crushing these a little by pounding.
  • Also add turmeric powder and whole aniseeds, along with chilli powder, crushed big cardamoms, 2 tsp of salt and a pinch of asafoetida.
  • Stir well and put the 'patila', after covering it with a lid, on medium heat to boil slowly for half an hour.
  • Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the stock in a bowl.
  • Sort out all the semi-cooked meat pieces from the strained mass and discard all the boiled ginger pieces, aniseed, cardamoms, bone pieces, etc.
  • Wash the vessel and pour in it the stock.
  • Add the milk and curd, after thoroughly churning these together along with powdered aniseed and powdered dry ginger.
  • Bring it to a boil again, while the contents of the 'patila' are constantly being stirred by a wooden or a steel ladle, so that the curd and milk do not crack, and separate from the soup.
  • When homogeneously blended gravy is formed, add the sorted and half cooked meat, fatty intestines and suet.
  • Occasionally stir the contents gently.
  • Let it simmer on low heat.
  • Meanwhile in a pan or a kadai, heat the mustard oil till the foam disappears, and after removing the pan from the fire, let the oil cool a bit.
  • Add a pinch of asafoetida, cloves and the cumin seeds.
  • Stir till the cloves, cumin seeds and the asafoetida gets fried but not charred. This imparts an aroma to the oil.
  • Add this oil along with fried spices to the meat, while it is simmering.
  • Stir with a ladle and let it cook on low heat, till the meat is tender.
  • Now, add garam masala and caraway seeds, and a bit of crushed green cardamoms.
  • Stir and remove the 'patila' from the fire before serving the dish.