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Lamb Kalya with yogurt and cream
Zoey

Lamb Kalya with yogurt and cream

Aromatic and delicious slow-cooked lamb in a rich yogurt and cream sauce
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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 masala
  • 2 tspn ground cumin/jeera
  • 1/2 tspn ground soomph/fennel
  • 1 tspn garam masala (see note 4)
  • 1 tspn ground coriander/dhania
  • 1/2 tsp saffron
  • 50 gram tomato paste
  • 1 tbsp lemon juice
  • Handful of mint leaves (chopped)
  • 2 tbsp butter ghee
  • 1 large onion (finely chopped)
  • 2 green chillies
  • 4 sprigs fresh thyme
  • 1/2 tsp fennel seeds
  • 2 cinnamon sticks
  • 2 bay leaf
  • 1 black cardamom/elachie
  • 4 green cardamom/elachie
  • salt
  • pinch of sugar
  • 1/4 cup fresh cream (optional)

Equipment

  • Large heavy-based pot or Dutch oven
  • Mixing bowl
  • Chopping board & sharp knife
  • Wooden spoon or spatula

Method
 

Instructions
  1. Marinate the lamb with all the spices, salt, yogurt, mint, ginger/garlic, tomato paste, lemon juice and mint. Refrigerate overnight or for an hour.
  2. In a large pot heat the butter ghee. Add the fennel seeds and once it splutters add the whole spices, cinnamon stick, bay leaf, black cardamom and green cardamom. Fry until fragrant
  3. Add the curry leaf, onion, thyme and green chillies. Fry until onion is golden brown
  4. Add the marinated meat. Season with salt and bring to a boil
  5. Lower the heat, cover and simmer. After 45 minutes add the fresh cream (if using) and simmer further until meat is tender and gravy thickens. You can add a pinch of sugar if sauce is too acidic
  6. In between cooking you can add a little water if you prefer for more gravy
  7. Serve with rice or naan bread