Description
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg
