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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
