Lamb Kalya with Yogurt and Cream

Lamb Kalya with Yogurt and Cream is a decadent, Mughlai-inspired curry that showcases tender lamb simmered in a luxuriously spiced sauce made from yogurt, cream, and aromatic Indian spices. The dish is rich, comforting, and layered with flavor, making it a standout for both festive dinners and indulgent weekend meals.

Why You’ll Love This Recipe

This dish brings together the warming flavors of traditional Indian spices with the mellow richness of yogurt and cream. The lamb becomes meltingly tender, absorbing the essence of the spices and the creaminess of the sauce. Whether served with rice or naan, it’s a restaurant-worthy dish you can enjoy at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg lamb pieces (preferably from the leg or shoulder)
• 1/3 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 2 teaspoons Kashmiri chili powder
• 1 tablespoon curry masala (or garam masala)
• 2 teaspoons ground cumin
• 1/2 teaspoon ground fennel seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon saffron threads (optional)
• 50 grams tomato paste
• 1 tablespoon lemon juice
• Handful of chopped mint leaves
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 green chilies, slit
• 4 sprigs fresh thyme or 1/2 tsp dried thyme
• 1/2 teaspoon fennel seeds
• 2 cinnamon sticks
• 2 bay leaves
• 1 black cardamom pod
• 4 green cardamom pods
• Salt, to taste
• Pinch of sugar (optional)
• 1/4 cup fresh cream (optional, for added richness)

directions

1. Marinate the Lamb: In a large bowl, mix the lamb with yogurt, ginger-garlic paste, turmeric, chili powder, curry masala, cumin, fennel, garam masala, coriander, saffron, tomato paste, lemon juice, and mint. Cover and marinate in the fridge for at least 1 hour or overnight for deeper flavor.
2. Sauté Whole Spices: In a heavy-bottomed pot or Dutch oven, heat ghee over medium heat. Add fennel seeds, cinnamon sticks, bay leaves, black and green cardamom pods, and thyme. Sauté for about 30 seconds until aromatic.
3. Cook Onions and Chilies: Add the chopped onions and green chilies. Sauté until golden brown, stirring frequently.
4. Add the Lamb: Add the marinated lamb along with all the marinade. Cook over medium-high heat, stirring to prevent burning, until the lamb is seared and the yogurt begins to separate (about 10–15 minutes).
5. Simmer: Add a splash of water if needed. Cover and simmer on low heat for 1 to 1.5 hours, until the lamb is tender and the sauce has thickened. Stir occasionally and add water as needed to prevent sticking.
6. Finish with Cream: Once the lamb is tender and the curry is rich and thick, stir in the cream. Add a pinch of sugar if desired. Simmer for an additional 5 minutes and adjust salt to taste.
7. Serve: Garnish with extra mint leaves or coriander. Serve hot with naan, roti, or steamed basmati rice.

Servings and timing

• Servings: 4–6
• Prep Time: 20 minutes
• Marination Time: 1 hour (or overnight)
• Cook Time: 1.5 hours
• Total Time: About 2 hours 30 minutes

Variations

• Meat Swap: You can substitute goat or beef for lamb; just adjust cooking times accordingly.
• Vegetarian Version: Use paneer or mushrooms for a creamy vegetarian curry.
• Nutty Twist: Add ground almonds or cashews to the sauce for extra richness.
• Spice Levels: Adjust the amount of green chili and chili powder based on your heat preference.
• Herbal Finish: Add fresh coriander or dried fenugreek leaves (kasuri methi) at the end for extra depth.

storage/reheating

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over low heat or microwave in short intervals, adding a splash of water or cream if the sauce thickens too much.

FAQs

What is Lamb Kalya?

Lamb Kalya is a Mughlai-style curry known for its rich, creamy sauce made from yogurt, spices, and often cream. It’s deeply flavorful and traditionally enjoyed with rice or flatbreads.

Can I make this dish ahead of time?

Yes. The flavors actually deepen over time. It’s even better the next day after reheating.

What cut of lamb is best for Kalya?

Use leg or shoulder cuts for tenderness and flavor. Bone-in pieces add more depth to the curry.

Why use both yogurt and cream?

Yogurt adds tang and tenderizes the meat, while cream lends a smooth, rich finish to the dish.

Can I skip saffron?

Yes, saffron adds fragrance and color but is optional. You can leave it out or substitute with a pinch of turmeric for color.

How spicy is this curry?

It’s moderately spicy. You can reduce the chili powder or skip the green chilies for a milder version.

Can I use Greek yogurt?

Yes, but make sure it’s plain and full-fat. Thin it with a little water if it’s too thick.

Is marination necessary?

Marination is highly recommended as it tenderizes the meat and infuses it with flavor. Even 1 hour can make a difference.

What’s the best side dish for Lamb Kalya?

Steamed basmati rice, jeera rice, naan, or paratha pair beautifully with this rich curry.

Can I cook this in a pressure cooker?

Yes. After sautéing the spices and lamb, pressure cook for about 20 minutes on medium heat, then reduce the sauce with the lid off.

Conclusion

Lamb Kalya with Yogurt and Cream is a luxurious and satisfying dish that brings traditional flavors to your kitchen. Perfect for special occasions or a cozy meal at home, this curry is all about richness, depth, and spice. Serve it with your favorite Indian sides and enjoy a taste of royal cuisine.

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