Lamb Kalya with Yogurt and Cream Recipe (2024)

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If you’re in the mood for a rich and indulgent Indian dish, Lamb Kalya with Yogurt and Cream is sure to satisfy your cravings. This aromatic recipe combines tender pieces of lamb with a luscious yogurt and cream sauce, creating a dish that’s perfect for special occasions or when you want to impress your guests. Let’s dive into the world of Indian flavors!

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Ingredients:

• 1 pound boneless lamb, cut into bite-sized pieces
• 1 cup plain yogurt
• 1/2 cup heavy cream
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit (adjust to your spice preference)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. Start by marinating the lamb. In a mixing bowl, combine the yogurt, minced garlic, grated ginger, ground turmeric, ground coriander, and ground cumin. Mix well to form a smooth marinade.
2. Add the bite-sized lamb pieces to the yogurt marinade, ensuring they are well coated. Cover the bowl and let the lamb marinate in the refrigerator for at least 1 hour, or ideally overnight for the best flavor.
3. After marinating, remove the lamb from the refrigerator and let it come to room temperature for about 15 minutes.
4. In a large, heavy-bottomed pan or Dutch oven, heat the vegetable oil over medium-high heat. Add the cumin seeds and allow them to sizzle for a few seconds until they release their aroma.
5. Add the finely chopped onions to the pan and sauté them until they turn golden brown, stirring occasionally. This should take about 5-7 minutes.
6. Add the chopped tomatoes and green chilies to the onions. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes a thick, fragrant paste. This should take about 5 minutes.
7. Add the marinated lamb to the pan, along with any remaining marinade. Cook the lamb, stirring occasionally, until it browns on all sides. This should take about 10 minutes.
8. Reduce the heat to low, cover the pan, and let the lamb simmer for about 30-40 minutes, or until it becomes tender and cooked through. You may need to add a splash of water if the mixture becomes too dry.
9. Once the lamb is tender, pour in the heavy cream and sprinkle in the ground cinnamon and garam masala. Stir well to combine.
10. Simmer the lamb kalya for an additional 5-10 minutes to allow the flavors to meld together. Taste and adjust the salt if needed.
11. Garnish the Lamb Kalya with fresh cilantro leaves.
12. Serve this decadent dish hot, accompanied by steamed rice or Indian bread (such as naan or roti).

This Lamb Kalya with Yogurt and Cream is a delightful combination of tender lamb and rich, aromatic spices. It’s a true indulgence for your taste buds and perfect for a special meal. Enjoy the rich flavors of Indian cuisine!

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Source: tamarindnthyme.com

Lamb Kalya with Yogurt and Cream Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

- Advertisem*nt -

If you're in the mood for a rich and indulgent Indian dish, Lamb Kalya with Yogurt and Cream is sure to satisfy your cravings. This aromatic recipe combines tender pieces of lamb with a luscious yogurt and cream sauce, creating a dish that's perfect for special occasions or when you want to impress your guests. Let's dive into the world of Indian flavors!

Ingredients

Marinating the Lamb:

• 1 kg lamb pieces preferably the leg
• 1/3 cup plain yogurt
• 1 tbsp ginger/garlic paste
• 1/2 tspn turmeric
• 2 tspn kashmiri chilli powder
• 1 tbsp masala
• 2 tspn ground cumin/jeera
• 1/2 tspn ground soomph/fennel
• 1 tspn garam masala
• 1 tspn ground coriander/dhania
• 1/2 tsp saffron
• 50 gram tomato paste
• 1 tbsp lemon juice
• Handful of mint leaves chopped

Cooking the Kalya:

• 2 tbsp butter ghee
• 1 large onion finely chopped
• 2 green chillies
• 4 sprigs fresh thyme
• 1/2 tsp fennel seeds
• 2 cinnamon sticks
• 2 bay leaf
• 1 black cardamom/elachie
• 4 green cardamom/elachie
• salt
• pinch of sugar
• 1/4 cup fresh cream (optional)

Instructions

• Marinate the lamb with all the spices, salt, yogurt, mint, ginger/garlic, tomato paste, lemon juice and mint. Refrigerate overnight or for an hour.

• In a large pot heat the butter ghee. Add the fennel seeds and once it splutters add the whole spices, cinnamon stick, bay leaf, black cardamom and green cardamom. Fry until fragrant

• Add the curry leaf, onion, thyme and green chillies. Fry until onion is golden brown

• Add the marinated meat. Season with salt and bring to a boil

• Lower the heat, cover and simmer. After 45 minutes add the fresh cream (if using) and simmer further until meat is tender and gravy thickens. You can add a pinch of sugar if sauce is too acidic

• In between cooking you can add a little water if you prefer for more gravy

• Serve with rice or naan bread

See Also

Garlic Greek Yoghurt Naan Bread | Slimming Eats Recipe

Notes

1. You can fry some potatoes and add it to the curry if you prefer
2. You can also add boiled eggs
3. If you are short on time you don't have to marinate your meat for a long time, however marinating overnight does allow all the flavours to really get into the meat

Nutrition Information

Yield 1Serving Size 4
Amount Per ServingCalories 3814Total Fat 278gSaturated Fat 127gTrans Fat 2gUnsaturated Fat 129gCholesterol 1136mgSodium 2083mgCarbohydrates 63gFiber 20gSugar 24gProtein 262g

The information contained herein is subject to change.

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