Why You’ll Love This Recipe
Lamb Kalya with Yogurt and Cream is a rich and aromatic Mughlai-style curry known for its tender lamb pieces simmered in a creamy, spiced yogurt-based gravy. The luxurious blend of spices, yogurt, and cream creates a dish that is both comforting and indulgent. Perfect for festive occasions or a hearty weekend meal, this dish pairs beautifully with naan or steamed basmati rice.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless lamb (cut into chunks)plain yogurtheavy creamonions (thinly sliced)ginger-garlic pasteturmeric powderred chili powdercoriander powdergaram masalabayonet leavesgreen cardamomclovesblack peppercornscinnamon stickoil or ghee for cookingfresh cilantro (for garnish)salt to tastewater
directions
Heat oil or ghee in a heavy-bottomed pot. Add whole spices—bay leaf, cardamom, cloves, peppercorns, and cinnamon—and sauté until aromatic.
Add the sliced onions and cook until golden brown.
Stir in the ginger-garlic paste and cook for a couple of minutes.
Add the lamb pieces and sear until they are browned on all sides.
Sprinkle in turmeric, red chili, coriander powder, and salt. Mix well and cook the spices until fragrant.
Lower the heat and stir in the yogurt gradually, mixing continuously to avoid curdling.
Cover and let the lamb simmer until tender, adding water as needed for the desired consistency.
Once the lamb is cooked through, stir in the cream and simmer for a few more minutes.
Sprinkle with garam masala and garnish with chopped cilantro before serving.
Servings and timing
This recipe serves 4.Preparation time: 20 minutesCooking time: 1 hour 15 minutesTotal time: 1 hour 35 minutes
Variations
Substitute lamb with goat meat for a deeper flavor.
Add a handful of fried nuts or raisins for a royal touch.
For extra heat, include green chilies along with red chili powder.
Use Greek yogurt for a thicker, tangier gravy.
storage/reheating
Store Lamb Kalya in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, adding a splash of water or cream if needed to loosen the gravy.It can also be frozen for up to 1 month; thaw in the fridge before reheating.
FAQs
Can I make Lamb Kalya in a pressure cooker?
Yes, pressure cooking reduces cooking time and still delivers tender meat. Adjust water levels accordingly.
Why does the yogurt curdle sometimes?
Ensure the yogurt is at room temperature and added on low heat while stirring continuously.
Can I use bone-in lamb?
Absolutely, bone-in pieces add more flavor to the curry.
Is this dish spicy?
It’s moderately spiced; you can adjust the chili levels to your preference.
What can I serve with Lamb Kalya?
It pairs well with naan, roti, or steamed rice.
Can I skip the cream?
Yes, but the dish will be less rich. You can substitute with full-fat milk or coconut cream.
How do I thicken the curry?
Simmer uncovered to reduce liquid or add a spoon of ground almonds or cashew paste.
Is this recipe gluten-free?
Yes, as long as all ingredients are certified gluten-free.
Can I use chicken instead of lamb?
Yes, but reduce the cooking time accordingly.
What gives Lamb Kalya its unique flavor?
The combination of whole spices, yogurt, and cream creates a layered, luxurious taste.
Conclusion
Lamb Kalya with Yogurt and Cream is a celebration of flavors and textures, making it a standout dish in Indian cuisine. Whether you’re cooking for a special event or indulging in a rich dinner, this recipe offers comfort and decadence in every bite. Give it a try and enjoy the elegance of Mughlai cooking at home.
Print
Lamb Kalya with Yogurt and Cream
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes (excluding marination)
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop simmer
- Cuisine: Indian-inspired
- Diet: Low Salt
Description
A luxurious, creamy lamb curry where tender lamb pieces simmer in a rich blend of yogurt, cream, and aromatic spices for a wonderfully decadent dish.
Ingredients
- 1 kg lamb leg or shoulder, cut into chunks
- ⅓ cup plain yogurt
- 2 tbsp heavy cream
- 1 tbsp ginger‑garlic paste
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp fennel powder
- 1 tsp garam masala
- ¼ tsp saffron threads, soaked in 2 tbsp warm water
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 2 tbsp ghee or butter
- 1 large onion, finely chopped
- 2 green chilies, slit
- 2 cinnamon sticks
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod
- ½ tsp fennel seeds
- Salt, to taste
- Pinch of sugar (optional)
- Handful fresh mint leaves, chopped
Instructions
- In a bowl, combine yogurt, ginger‑garlic paste, turmeric, chili, cumin, coriander, fennel powder, garam masala, saffron water, tomato paste, lemon juice, chopped mint, and salt. Add lamb pieces and coat thoroughly. Marinate for at least 1 hour (or overnight for best flavor).
- Heat ghee or butter in a heavy-bottomed pot over medium heat. Add fennel seeds, cinnamon sticks, bay leaves, green and black cardamom. Sauté until fragrant (about 1–2 minutes).
- Add chopped onion and green chilies. Cook, stirring occasionally, until onions are golden brown.
- Add marinated lamb along with all the marinade. Stir well and bring to a gentle boil.
- Lower the heat, cover the pot, and simmer for about 45–60 minutes, stirring occasionally and adding a splash of water if the sauce becomes too thick or starts sticking.
- Once the lamb is tender, stir in the heavy cream. Simmer uncovered for another 5–10 minutes to thicken the gravy. Taste and adjust seasoning, adding a pinch of sugar if needed to balance acidity.
- Garnish with more fresh mint leaves. Serve hot with steamed rice, naan, or roti.
Notes
- For even richer flavor, marinate the lamb overnight in the refrigerator.
- Add boiled potatoes or peeled boiled eggs in the last 10 minutes of cooking for variation.
- Kashmiri chili gives color without excessive heat; increase quantity if you prefer it spicy.
- This curry keeps well—store in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.