Description
Lamb Kalya with Yogurt and Cream is a sumptuous dish that combines tender lamb pieces simmered in a rich, creamy yogurt sauce, infused with an array of spices. This Mughlai-inspired recipe is perfect for family gatherings or special occasions, offering a delightful blend of flavors and textures.
Ingredients
Scale
- 750 grams lamb (bone-in shoulder or leg)
- 1 cup yogurt (whisked)
- 1/2 cup heavy cream
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 3–4 green cardamom pods
- 1 cinnamon stick
- 4–5 cloves
- 2 medium onions (thinly sliced)
- 2 medium tomatoes (chopped)
- 1/4 cup cooking oil or ghee
- Salt (to taste)
- Fresh coriander leaves (for garnish)
- Saffron strands, slivered almonds, or fried onions (for garnish)
Instructions
- Prepare all ingredients by chopping onions and tomatoes and whisking the yogurt.
- In a heavy-bottomed pot over medium heat, add cooking oil or ghee. Once hot, brown the sliced onions until golden.
- Add ginger-garlic paste and spices; cook for 2–3 minutes until fragrant.
- Stir in chopped tomatoes and cook until softened.
- Add lamb pieces to coat with the spice mixture.
- Mix in whisked yogurt and heavy cream; add water to cover the lamb partially. Bring to a boil then reduce heat to low.
- Cover and simmer for 60–75 minutes until tender.
- Stir in garam masala before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mughlai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg