Description
Lamb Kalya with Yogurt and Cream is a rich, savory curry that’s bursting with flavor. Made with tender lamb, creamy yogurt, and a blend of aromatic spices, this one-pot dish is perfect for a comforting meal. The addition of yogurt and cream makes it smooth and indulgent, while the spices give it that perfect depth of flavor.
Ingredients
Scale
- 1 lb (450g) lamb, cut into cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 2 medium tomatoes, chopped
- 1/2 cup plain yogurt (full-fat preferred)
- 1/4 cup heavy cream
- 1/2 cup water (or as needed)
- 1 teaspoon salt (adjust to taste)
- Fresh cilantro, chopped (for garnish)
- 2 tablespoons lemon juice
- 2 bay leaves
- 1–2 dried red chilies (optional, for heat)
Instructions
- Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the cumin seeds and cook for 30 seconds until they start to sizzle.
- Add the chopped onions and sauté for about 5 minutes, until golden brown. Add the minced garlic and ginger and cook for another 2 minutes, stirring frequently.
- Add the chopped tomatoes to the pot and cook until they soften and release their juices, about 5 minutes. Stir occasionally to prevent burning.
- Add all the ground spices (coriander, turmeric, garam masala, cinnamon, and cloves) and stir to coat the onion and tomato mixture. Cook for 2-3 minutes to release the flavors of the spices.
- Add the lamb cubes to the pot and stir to coat them with the spice mixture. Cook for 5-7 minutes, until the lamb is browned on all sides.
- Pour in the yogurt and mix it in well. Let it simmer for a couple of minutes to incorporate the flavors.
- Add the water, salt, bay leaves, and dried red chilies (if using). Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the lamb simmer for 45 minutes to 1 hour, or until the lamb is tender and cooked through. You may need to add a little more water during cooking if the sauce thickens too much.
- Once the lamb is tender, stir in the heavy cream and lemon juice. Let it cook for another 5-10 minutes to meld the flavors together.
- Garnish with chopped fresh cilantro before serving.
- Serve the Lamb Kalya with yogurt and cream over steamed basmati rice, naan, or flatbread for a complete meal.
Notes
- For a spicier version, add fresh green chilies or more dried red chilies.
- You can also make this dish with beef or chicken, but lamb gives it a more authentic taste.
- If you prefer a thicker sauce, you can reduce the amount of water added or simmer it longer to thicken.
- The dish can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Curry
- Method: Stovetop (One-Pot)
- Cuisine: Indian, Pakistani
Keywords: Lamb curry, Lamb Kalya, yogurt curry, creamy curry, one-pot curry, Indian curry, comfort food, lamb stew