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