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Lamb Kalya with Yogurt and Cream

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Lamb Kalya is a rich and aromatic Mughlai curry made with tender lamb, yogurt, cream, and a blend of warming spices. This decadent dish is slow-cooked to perfection and is ideal for special occasions or festive meals.

Ingredients

Scale
  • 2 lbs lamb (bone-in pieces preferred)
  • 1 cup plain yogurt
  • 1/2 cup heavy cream
  • 2 large onions, thinly sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 cup ghee or oil
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 4–5 green cardamom pods
  • 4 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

  1. Heat ghee in a heavy-bottomed pot over medium heat. Add whole spices: cardamom, cloves, bay leaf, and cinnamon stick. Sauté for 1 minute.
  2. Add sliced onions and cook until golden brown.
  3. Stir in ginger and garlic paste. Cook for 2 minutes until aromatic.
  4. Add lamb pieces and sear until browned on all sides.
  5. Mix in turmeric, chili powder, coriander, cumin powder, and salt. Stir well.
  6. Lower heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
  7. Cover and simmer on low heat for 45 minutes to 1 hour, stirring occasionally and adding water if needed.
  8. Once lamb is tender, stir in the cream and garam masala. Simmer for another 10 minutes.
  9. Garnish with chopped fresh coriander before serving.

Notes

  • Use full-fat yogurt to avoid splitting during cooking.
  • Adjust spice level to taste by modifying chili powder quantity.
  • Serve with naan, roti, or basmati rice.

Nutrition

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