Lamb Kalya with Yogurt and Cream
Lamb Kalya with yogurt and cream is a celebration of bold flavors, creamy textures, and heartwarming comfort.This Mughlai-inspired dish features tender lamb simmered in a spiced yogurt and cream-based sauce, making it perfect for festive occasions or a special family dinner.
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.