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Kaleeng: A lost Kashmiri traditional dish

  • Kainaat Syed By Kainaat Syed
  • Comments 0
  • 04 Feb 2023

Ingredients:
•        Kaleeng (lamb head skin): 1 kg
•        Garlic: 3 tablespoon
•        Black cardmon: 2
•        Clove: 2
•        Green cardmon: 2
•        Coriqnder powder: 1 tablespoon
•        Cinnimon stick: 1
•        Whole fennel seeds: 1 tablespoon 
•        Cumin seeds: half teaspoon
•        Turmeric powder: 2 teaspoon
•        Red chili powder: 1.5 teaspoon 
•        Salt as per taste 
•        Oil: 3 tablespoon 
•        Onion: 1 large size 
•        Water: 1.5 liter 
Cooking method
 First of all clean head skin (Kaleeng) thoroughly with warm water to remove any residue left behind.  (Full process cleaning already shown on YouTube channel @Kashmiri Zaika.)
 After cleaning it, add water in pressure cooker. Add garlic, black cardmon, green cardmon, clove, coriander powder, Cinnemon slick, fennel, turmeric powder, salt and red chili powder to it.
 Let it boil and at this stage add Kaleeng to it and let it boil like this for 5 minutes without lid. Now close the lid cook it for 5 to 6 whistles on high flame.
 Now turn the flame off and let all pressure to release. In a separate pan, add oil and fry one large onion until it turns dark brown in color. Take fried onions out and grind them to make a consistent paste and keep it aside.
 Separate the Kaleeng from the broth and discard the residual spices. Now put the Kaleeng back into this broth and add the fried onion paste and oil into it.
 Let it boil for 5 minutes on high flame. Now turn off the flame and cover it with lid for 5 minutes and Kaleeng is ready. Serve hot and enjoy this dish with your family and friends.
 
 
 

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