Lamb Kalya with Yogurt and Cream Recipe

Introduction

Lamb Kalya is a rich, flavorful curry that combines tender lamb with a blend of aromatic spices, yogurt, and cream. Perfect for a cozy meal, this dish offers a delightful balance of heat and creaminess that pairs wonderfully with rice or naan bread.

Ingredients

• 1 kg lamb pieces (preferably the leg)
• 1/3 cup plain yogurt
• 1 tbsp ginger/garlic paste
• 1/2 tsp turmeric
• 2 tsp Kashmiri chilli powder
• 1 tbsp masala
• 2 tsp ground cumin (jeera)
• 1/2 tsp ground soomph (fennel)
• 1 tsp garam masala
• 1 tsp ground coriander (dhania)
• 1/2 tsp saffron
• 50 grams tomato paste
• 1 tbsp lemon juice
• Handful of mint leaves (chopped)
• 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 leaves
• 1 black cardamom (elachie)
• 4 green cardamoms (elachie)
• Salt to taste
• Pinch of sugar
• 1/4 cup fresh cream (optional)

Instructions

1. Step 1: In a large bowl, marinate the lamb pieces with all the spices, salt, yogurt, chopped mint, ginger/garlic paste, tomato paste, and lemon juice. Cover and refrigerate for at least one hour, preferably overnight for best flavor.
2. Step 2: Heat the butter ghee in a large pot over medium heat. Add the fennel seeds and wait for them to splutter. Then add the whole spices—cinnamon sticks, bay leaves, black cardamom, and green cardamoms—and fry until fragrant.
3. Step 3: Add the finely chopped onion, fresh thyme sprigs, and green chillies to the pot. Cook, stirring occasionally, until the onion turns golden brown.
4. Step 4: Add the marinated lamb with its marinade to the pot. Season with additional salt if needed. Bring the mixture to a boil.
5. Step 5: Reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes. If using, stir in the fresh cream and continue to simmer until the meat is tender and the gravy thickens. If the sauce tastes too acidic, add a pinch of sugar to balance it.
6. Step 6: During cooking, add a little water as needed if you prefer a thinner gravy.
7. Step 7: Serve hot with steamed rice or warm naan bread for a satisfying meal.

Tips & Variations

• For an extra layer of flavor, toast the ground spices lightly before mixing them into the marinade.
• If fresh cream is unavailable, full-fat coconut milk can be used as a substitute to keep the dish creamy.
• Add dried fenugreek leaves (kasuri methi) in the last 10 minutes for a subtle herbal note.
• Use leg pieces with some fat for more tender, flavorful meat.

Storage

Store leftover Lamb Kalya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the gravy has thickened too much. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, shoulder or stew cut lamb pieces work well, but adjust cooking time to ensure the meat becomes tender.

Is this recipe spicy?

The dish has a moderate heat level from the Kashmiri chilli powder and green chillies; adjust the amount to suit your taste.

Lamb Kalya with Yogurt and Cream Recipe

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★★★★★

4.7 from 126 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes (plus marination time)
• Yield: 6 servings 1x

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Description

Lamb Kalya is a rich and flavorful Indian curry made with tender lamb pieces marinated in a blend of spices, yogurt, and tomato paste, then slow-cooked to perfection with fragrant whole spices, fresh herbs, and cream to create a luscious, aromatic gravy. Perfect to serve with rice or naan bread, this dish offers a delightful balance of spices and creaminess that is sure to impress.

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Ingredients

Scale 1x2x3x

Marinade

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

Cooking

• 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 leaves
• 1 black cardamom (elachie)
• 4 green cardamoms (elachie)
• Salt to taste
• Pinch of sugar
• 1/4 cup fresh cream (optional)

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Instructions

1. Marinate the Lamb: In a large bowl, combine the lamb pieces with yogurt, ginger/garlic paste, turmeric, Kashmiri chilli powder, masala, ground cumin, ground fennel, garam masala, ground coriander, saffron, tomato paste, lemon juice, chopped mint leaves, salt, and a pinch of sugar. Mix well to coat the meat thoroughly. Cover and refrigerate for at least one hour or preferably overnight to allow the flavors to infuse.
2. Prepare the Spices: Heat butter ghee in a large pot over medium heat. Add fennel seeds and let them splutter. Then add the whole spices including cinnamon sticks, bay leaves, black cardamom, and green cardamoms. Fry them until they release a fragrant aroma, about 1-2 minutes.
3. Sauté Onion and Herbs: Add finely chopped onion, fresh thyme sprigs, and green chillies to the pot. Cook, stirring frequently, until the onion turns golden brown and soft, about 8-10 minutes.
4. Cook the Lamb: Add the marinated lamb pieces to the pot. Stir well and season with additional salt if needed. Bring the mixture to a boil.
5. Simmer the Curry: Reduce the heat to low, cover the pot, and let the curry simmer gently for about 45 minutes. Check occasionally and add a little water if you prefer a thinner gravy.
6. Add Fresh Cream: After 45 minutes, stir in the fresh cream if using. Continue to simmer until the lamb is tender and the gravy has thickened to your liking. Taste and adjust seasoning; add a pinch of sugar if the sauce is too acidic.
7. Serve: Remove from heat and serve hot with steamed rice or naan bread for a complete meal.

Notes

• Marinating the lamb overnight enhances the depth of flavors and tenderizes the meat.
• Saffron is optional but adds a beautiful aroma and subtle color.
• The fresh cream at the end balances the spices and adds richness but can be omitted for a lighter curry.
• Use Kashmiri chilli powder for a vibrant color without overwhelming heat.
• This dish pairs wonderfully with basmati rice or Indian flatbreads like naan or roti.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Lamb curry, Lamb Kalya, Indian lamb recipe, Spiced lamb curry, Creamy lamb curry