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One-Pot Lamb Kalya with Yogurt and Cream

One-Pot Lamb Kalya with Yogurt and Cream

  • Author: Sarah
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

One-Pot Lamb Kalya with Yogurt and Cream is a rich, creamy, and flavorful dish featuring tender slow-cooked lamb infused with traditional spices, cooling yogurt, and luscious cream. This effortless one-pot recipe delivers a perfect balance of savory depth and silky smoothness, ideal for cozy weeknights or special dinners with minimal cleanup.

Ingredients

Scale

Meat and Dairy

  • 500g boneless lamb, cut into bite-sized pieces
  • 1 cup plain full-fat yogurt
  • 1/2 cup heavy cream

Aromatics

  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced or ginger-garlic paste
  • 2 green chilies, sliced (optional)

Spices

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt, to taste
  • Freshly ground black pepper, to taste

Others

  • 2 tbsp cooking oil or ghee
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preparing the Lamb and Marinade: Cut the boneless lamb into bite-sized pieces. In a bowl, mix the lamb with 1 cup plain full-fat yogurt, ginger-garlic paste, salt, and half of the spice blend (cumin, coriander, turmeric, garam masala). Marinate for at least 30 minutes to tenderize and infuse flavor.
  2. Sautéing the Aromatics: Heat 2 tablespoons of cooking oil or ghee in a heavy-bottomed pot over medium heat. Add finely chopped onions and cook, stirring frequently until they become golden brown and caramelized. Add minced garlic, ginger, and sliced green chilies (if using) and sauté briefly to build an aromatic base.
  3. Toasting Spices and Adding Lamb: Sprinkle in the remaining spices and gently toast them for 1-2 minutes to release their essential oils. Add the marinated lamb pieces to the pot and sear on all sides until they develop a slightly browned crust, locking in the juices.
  4. Slow Cooking with Yogurt and Cream: Reduce the heat to low. Slowly stir in additional yogurt and 1/2 cup heavy cream carefully to avoid curdling. Cover the pot and let it simmer gently for 45 minutes to 1 hour, stirring occasionally to prevent sticking, until the lamb is tender and flavors are well melded.
  5. Final Seasoning and Garnishing: Taste and adjust salt and pepper as needed. Finish by sprinkling chopped fresh cilantro over the dish for a fresh and vibrant note. Serve hot directly from the pot.

Notes

  • Use full-fat yogurt to prevent curdling and ensure a creamy consistency.
  • Cook onions slowly for proper caramelization and natural sweetness.
  • Keep heat low after adding yogurt to avoid separation.
  • Rest the dish for a few minutes before serving to let flavors settle.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • The spice level can be adjusted by modifying green chilies or adding cayenne pepper.
  • Bone-in lamb can be used but requires longer cooking time.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: One-Pot Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 120 mg

Keywords: one-pot lamb kalya, lamb curry, creamy lamb dish, yogurt lamb recipe, easy lamb curry

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Find it online: https://paradisedishes.com/one-pot-lamb-kalya-with-yogurt-and-cream/