Lamb Kalya with Yogurt and Cream Recipe

If you’re in the mood for a rich and indulgent Indian dish, Lamb Kalya with Yogurt and Cream is sure to satisfy your cravings. This aromatic recipe combines tender pieces of lamb with a luscious yogurt and cream sauce, creating a dish that’s perfect for special occasions or when you want to impress your guests. Let’s dive into the world of Indian flavors!

Ingredients:

• 1 pound boneless lamb, cut into bite-sized pieces
• 1 cup plain yogurt
• 1/2 cup heavy cream
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit (adjust to your spice preference)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. Start by marinating the lamb. In a mixing bowl, combine the yogurt, minced garlic, grated ginger, ground turmeric, ground coriander, and ground cumin. Mix well to form a smooth marinade.
2. Add the bite-sized lamb pieces to the yogurt marinade, ensuring they are well coated. Cover the bowl and let the lamb marinate in the refrigerator for at least 1 hour, or ideally overnight for the best flavor.
3. After marinating, remove the lamb from the refrigerator and let it come to room temperature for about 15 minutes.
4. In a large, heavy-bottomed pan or Dutch oven, heat the vegetable oil over medium-high heat. Add the cumin seeds and allow them to sizzle for a few seconds until they release their aroma.
5. Add the finely chopped onions to the pan and sauté them until they turn golden brown, stirring occasionally. This should take about 5-7 minutes.
6. Add the chopped tomatoes and green chilies to the onions. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes a thick, fragrant paste. This should take about 5 minutes.
7. Add the marinated lamb to the pan, along with any remaining marinade. Cook the lamb, stirring occasionally, until it browns on all sides. This should take about 10 minutes.
8. Reduce the heat to low, cover the pan, and let the lamb simmer for about 30-40 minutes, or until it becomes tender and cooked through. You may need to add a splash of water if the mixture becomes too dry.
9. Once the lamb is tender, pour in the heavy cream and sprinkle in the ground cinnamon and garam masala. Stir well to combine.
10. Simmer the lamb kalya for an additional 5-10 minutes to allow the flavors to meld together. Taste and adjust the salt if needed.
11. Garnish the Lamb Kalya with fresh cilantro leaves.
12. Serve this decadent dish hot, accompanied by steamed rice or Indian bread (such as naan or roti).

This Lamb Kalya with Yogurt and Cream is a delightful combination of tender lamb and rich, aromatic spices. It’s a true indulgence for your taste buds and perfect for a special meal. Enjoy the rich flavors of Indian cuisine!

Source: tamarindnthyme.com

Yield: 6

Cheesy Buffalo Chicken Strombolis

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Strombolis are a delightful Italian-American dish, combining the best elements of a pizza and a calzone into one irresistible package. Picture this: a golden, crispy dough encasing a melty, cheesy, and flavor-packed filling. Now, add the zesty kick of buffalo chicken to the mix, and you've got a culinary masterpiece that’s perfect for game nights, casual dinners, or even as a party appetizer.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 1 pound pizza dough
• 1 cup cooked shredded chicken
• 1/2 cup buffalo sauce (homemade sauce in notes)
• 1/2 cup fresh cilantro or parsley, chopped
• 2 tablespoons chopped fresh chives
• 1 jalapeño, seeded and chopped
• 1/2 cup ranch dressing (homemade sauce in notes)
• 1/2 cup crumbled blue cheese (optional)
• 1 cup shredded whole milk mozzarella
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan or asiago cheese
• 1 tablespoon sesame seeds
• 1 teaspoon Italian seasoning
• 1 egg, beaten

Instructions

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper.

2.In a bowl, combine the chicken, buffalo sauce, cilantro, chives, and jalapeño.

3. Divide the pizza dough into 4 balls. On a floured surface, roll the dough into about an 8-inch circle/oval. Spread each piece of dough with ranch, then add buffalo chicken on top in an even layer. Top with equal amounts of mozzarella and cheddar. Drizzle with additional buffalo sauce, if desired. Tuck in two sides of the dough, then roll up into a log (like a cinnamon roll), pinch to seal. Place seam side down on the prepared baking sheet.

4. In a bowl, combine the parmesan, sesame seeds, and Italian seasoning. Brush the tops of the stromboli with the beaten egg, then sprinkle with the parmesan. Take a sharp knife and cut 2 small slits in the top of the dough.

5. Bake for 10 minutes, then reduce the heat to 375° and bake another 20 to 30 minutes or until golden brown on top. Serve with additional buffalo sauce and/or ranch. ENJOY! 

Notes

Buffalo Sauce: In a glass jar or measuring cup, mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each of onion powder, garlic powder, salt, and pepper.

Ranch: In a glass jar or measuring cup, mix 1/2 cup plain Greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.

Nutrition Information:

Amount Per Serving: Calories: 568