I love how this recipe transforms simple ingredients into a luxurious, restaurant-style curry. The lamb becomes tender and juicy as it simmers in a spiced yogurt base, absorbing every bit of flavor. The mix of fennel, cardamom, and cinnamon gives the dish a beautiful balance of earthy and sweet notes, while the yogurt and cream add richness and depth. Whether I make it for a family dinner or a special occasion, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 see note 4 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)
Directions
I start by marinating the lamb with all the spices, salt, yogurt, mint, ginger/garlic paste, tomato paste, and lemon juice. I like to refrigerate it overnight because it allows the flavors to really soak into the meat, but even an hour works if I’m in a hurry.
Next, I heat butter ghee in a large pot. Once it’s hot, I add the fennel seeds and let them splutter before adding the whole spices — cinnamon, bay leaf, black cardamom, and green cardamom. I fry these until they release a wonderful aroma.
Then I add the curry leaf (if using), onion, thyme, and green chillies, and cook them until the onion turns golden brown. After that, I add the marinated meat, season with salt, and bring everything to a boil.
Once boiling, I lower the heat, cover the pot, and let the curry simmer. After about 45 minutes, I stir in the fresh cream and let it cook further until the meat becomes tender and the gravy thickens. If the sauce turns a bit acidic, I add a small pinch of sugar to balance it. I also add a little water during cooking if I prefer a more gravy-like consistency.
When done, I serve the Lamb Kalya hot with fluffy basmati rice or soft naan bread.
Sometimes I fry a few potatoes and add them to the curry for extra heartiness. When I want to make it more festive, I add boiled eggs for richness. If I don’t have South African-style masala, I replace it with extra Kashmiri chili powder for a similar warmth. To make the dish lighter, I skip the cream and use just yogurt — it still turns out beautifully.
Storage/Reheating
I store leftover Lamb Kalya in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently on the stovetop with a splash of water to loosen the sauce and keep the meat tender. It also freezes well — I just thaw it overnight in the fridge and reheat slowly before serving.
FAQs
What cut of lamb works best for this recipe?
I prefer using the leg or shoulder pieces because they become tender and flavorful when slow-cooked.
Can I use mutton instead of lamb?
Yes, I often make this with mutton, but I increase the cooking time by about 30 minutes since mutton takes longer to soften.
Do I need to marinate the lamb overnight?
While overnight marination gives the best flavor, even one hour of marination works well if I’m short on time.
What can I use instead of ghee?
I sometimes use butter or oil, but ghee adds a distinct richness and aroma that enhances the dish.
How spicy is this curry?
It has a moderate spice level, but I can always adjust the chili powder or green chillies to make it milder or hotter.
Can I skip the cream?
Yes, the cream is optional. I often skip it for a lighter curry or substitute with coconut milk for a slightly different flavor.
What type of yogurt is best?
I like using plain full-fat yogurt because it creates a smooth, creamy texture and helps tenderize the lamb.
Can I add vegetables?
Yes, I sometimes add potatoes or peas during the simmering stage for a more wholesome curry.
Why do we add a pinch of sugar?
The sugar balances the acidity from the tomato paste and yogurt, giving the curry a rounded flavor.
What should I serve Lamb Kalya with?
I usually serve it with basmati rice, naan, or roti, and sometimes a side of cucumber raita to cool the spice.
Conclusion
This Lamb Kalya with yogurt and cream is one of those dishes that feels luxurious but is surprisingly easy to make. The slow-cooked lamb becomes incredibly tender, and the sauce is rich, fragrant, and layered with spices. Whether I’m hosting guests or craving something hearty, this curry always delivers comforting, authentic Indian flavor in every bite.
Lamb Kalya with Yogurt and Cream is a rich, aromatic Indian curry made with tender lamb simmered in a spiced yogurt and cream sauce. It’s a luxurious yet comforting dish, full of deep flavors from whole spices and slow cooking — perfect with rice or naan.
Ingredients
1 kg lamb pieces (preferably leg)
1/3 cup plain yogurt
1 tbsp ginger-garlic paste
1/2 tsp turmeric
2 tsp Kashmiri chili powder
1 tbsp masala
2 tsp ground cumin (jeera)
1/2 tsp ground fennel (soomph)
1 tsp garam masala
1 tsp ground coriander (dhania)
1/2 tsp saffron
50 g 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
4 green cardamom
Salt, to taste
Pinch of sugar
1/4 cup fresh cream (optional)
Instructions
In a large bowl, combine lamb, yogurt, ginger-garlic paste, turmeric, chili powder, masala, cumin, fennel, garam masala, coriander, saffron, tomato paste, lemon juice, and mint. Mix well and marinate for at least 1 hour, preferably overnight.
Heat butter ghee in a large pot over medium heat. Add fennel seeds and let them splutter.
Add cinnamon sticks, bay leaves, black and green cardamom, and fry until fragrant.
Add onion, thyme, and green chillies. Sauté until onions turn golden brown.
Add the marinated lamb mixture to the pot, season with salt, and bring to a boil.
Reduce heat to low, cover, and simmer for 1–1.5 hours until lamb is tender, stirring occasionally and adding water as needed for desired gravy consistency.
Once the lamb is cooked and sauce thickens, stir in fresh cream (if using) and cook for a few more minutes.
Add a pinch of sugar to balance acidity, adjust seasoning, and serve hot with basmati rice or naan.
Notes
Marinate overnight for deeper flavor and tenderness.
For a lighter version, skip cream and use only yogurt.
Add potatoes or peas for a heartier curry.
Use ghee for authentic flavor; butter or oil can be substituted.
Adjust chili to control spice level.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
