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Lamb Kalya with yogurt and cream

Aromatic and delicious slow-cooked lamb in a rich yogurt and cream sauce
Prep Time10 mins
Cook Time1 hr 30 mins
Course: MAIN COURSES
Cuisine: Indian
Keyword: iindian curry, lamb curry, lamb in yogurt and cream, lamb kalya
Servings: 4

Ingredients

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 medium masala
  • 2 tspn ground cumin/jeera
  • 1/2 tspn ground soomph/fennel
  • 1 tspn garam masala
  • 1 tspn ground coriander/dhania
  • 1 tspn salt
  • pinch of egg yellow food colouring
  • 3 roma tomatoes skin removed and chopped
  • Handful of mint leaves chopped

Cooking the Kalya

  • 2 tbsp solid butter ghee
  • 1 large onion finely chopped
  • 2 cinnamon sticks
  • 2 bay leaf
  • 2 star aniseed
  • 1 black cardamom/elachie
  • 4 green cardamom/elachie
  • 1/4 cup fresh cream

Instructions

  • Marinate the lamb with all the spices, salt, yogurt, mint, tomatoes, ginger/garlic paste overnight or for an hour. Refrigerate
  • In a large pot heat the butter ghee. Add the whole spices, cinnamon stick, bay leaf. star aniseed, black cardamom and green cardamom. Fry until fragrant
  • Add the curry leaf and onion and fry until onion is golden brown
  • Add the marinated meat and bring to a boil
  • Lower the heat, cover and simmer. After 45 minutes add the fresh cream and simmer further until meat is tender and gravy thickens.
  • In between cooking you can add a little water if you prefer for more gravy
  • Serve with rice or naan bread

Notes

  1. You can fry some potatoes and add it to the curry if you prefer
  2. You can also add boiled eggs
  3. If you are short on time you don't have to marinate your meat for a long time, however marinating overnight does allow all the flavours to really get into the meat