
If you’re craving a dish that’s both luxurious and deeply comforting, Lamb Kalya with yogurt and cream is the ultimate answer!
Packed with aromatic spices, a creamy yogurt-based sauce, and just the right touch of indulgence, Lamb Kalya is perfect for special occasions or when you want to treat yourself to something extraordinary.
We’ll guide you through creating this masterpiece step by step, along with tips to perfect the flavor.
Let’s dive into it!
Key Ingredients
To create this masterpiece, you’ll need a mix of essential ingredients that bring out the rich flavor and texture of the dish:
- Lamb: Opt for bone-in pieces for maximum flavor, such as shoulder or leg cuts.
- Yogurt and Cream: These create the luscious base of the curry, balancing the spices with a creamy texture.
- Aromatic Spices: Cardamom, cinnamon, cloves, cumin, and coriander powder are key to building layers of flavor.
- Ginger and Garlic Paste: Essential for the base of the dish, providing depth and aroma.
- Onions and Tomatoes: Caramelized onions and fresh tomatoes form the backbone of the curry.
- Optional Ingredients: Saffron, nuts, or dried fruits can be added for a luxurious touch.
Step-by-Step Recipe
Preparation
- Marinate the Lamb: Combine lamb pieces with yogurt, ginger-garlic paste, turmeric, and a pinch of salt. Let it marinate for at least 2 hours, or overnight for the best results.
Cooking
- Brown the Lamb: Heat oil in a heavy-bottomed pot and sear the marinated lamb until browned on all sides. Remove and set aside.
- Prepare the Spice Base: In the same pot, sauté finely sliced onions until golden brown. Add garlic and ginger paste, cooking until fragrant. Stir in ground spices (coriander, cumin, turmeric, red chili powder) and cook until aromatic.
- Add Tomatoes: Add chopped tomatoes and cook until they break down into a thick paste.
- Simmer the Lamb: Return the lamb to the pot and mix it with the spice base. Add water, cover, and let it simmer on low heat until the lamb is tender.
- Incorporate Yogurt and Cream: Lower the heat and slowly stir in whisked yogurt, followed by cream. Cook gently to prevent curdling.
Finishing Touches
- Garnish: Top with fresh coriander leaves and, if desired, fried onions or slivered almonds.
Pro Tips for the Perfect Lamb Kalya
- Balancing Spices: Start with a moderate amount of spices and adjust as needed to suit your taste.
- Tender Lamb: Cook the lamb on low heat to ensure it’s tender and infused with the curry flavors.
- Creamy Texture: Whisk the yogurt before adding it to prevent curdling, and use full-fat cream for a richer consistency.
- Serving Suggestions: Pair Lamb Kalya with naan, paratha, or basmati rice for a complete meal. Click here if you’re looking for more side dish ideas.
Serving Lamb Kalya with Yogurt and Cream
Lamb Kalya is best enjoyed with accompaniments that soak up its creamy sauce. Serve it alongside warm naan or paratha for an authentic touch, or pair it with fragrant basmati rice or a simple pilaf.
To elevate the experience further, garnish the dish with a sprinkle of saffron strands or slivered nuts.
Leftovers can be stored in the refrigerator for up to 2 days.
Reheat gently on the stovetop, adding a splash of water or cream to maintain the sauce’s consistency.
FAQ’s
Can I use boneless lamb for this recipe?
Yes, boneless lamb can be used, but bone-in pieces add extra flavor to the curry.
What can I substitute for cream?
You can use coconut cream or full-fat milk as a substitute, but the flavor will vary slightly.
Can I prepare this dish in advance?
Absolutely! Lamb Kalya tastes even better the next day as the flavors develop further.
Lamb Kalya with Yogurt and Cream
Ingredients
- 750 grams lamb bone-in pieces such as shoulder or leg
- 1 cup yogurt whisked
- ½ cup heavy cream
- 2 tablespoons ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon garam masala
- 3-4 green cardamom pods
- 1 cinnamon stick
- 4-5 cloves
- 2 medium onions thinly sliced
- 2 medium tomatoes chopped
- ¼ cup cooking oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Optional:
- Saffron strands, slivered almonds, or fried onions for garnish
Instructions
Preparation
- Marinate the Lamb: Combine lamb pieces with yogurt, ginger-garlic paste, turmeric, and a pinch of salt. Let it marinate for at least 2 hours, or overnight for the best results.
Cooking
- Brown the Lamb: Heat oil in a heavy-bottomed pot and sear the marinated lamb until browned on all sides. Remove and set aside.
- Prepare the Spice Base: In the same pot, sauté finely sliced onions until golden brown. Add garlic and ginger paste, cooking until fragrant. Stir in ground spices (coriander, cumin, turmeric, red chili powder) and cook until aromatic.
- Add Tomatoes: Add chopped tomatoes and cook until they break down into a thick paste.
- Simmer the Lamb: Return the lamb to the pot and mix it with the spice base. Add water, cover, and let it simmer on low heat until the lamb is tender.
- Incorporate Yogurt and Cream: Lower the heat and slowly stir in whisked yogurt, followed by cream. Cook gently to prevent curdling.
Finishing Touches
- Garnish: Top with fresh coriander leaves and, if desired, fried onions or slivered almonds.