Lamb Kalya With Yogurt And Cream Recipe
I recently tried my hand at making Lamb Kalya with Yogurt and Cream, and all I can say is, "Wow!" The aroma wafting through my kitchen was nothing short of heavenly, and the taste? Absolutely divine.
Ingredients
- Boneless lamb – 1.5 pounds about 700 grams, cut into bite-sized pieces
- Plain yogurt – 1 cup
- Heavy cream – ½ cup
- Onions – 2 medium finely chopped
- Tomatoes – 2 medium chopped
- Garlic – 4 cloves minced
- Ginger – 1 tablespoon grated
- Green chilies – 2 slit lengthwise (adjust to taste)
- Vegetable oil – 3 tablespoons
- Cumin seeds – 1 teaspoon
- Ground turmeric – ½ teaspoon
- Ground coriander – 1½ teaspoons
- Ground cumin – 1 teaspoon
- Ground cinnamon – ½ teaspoon
- Garam masala – 1 teaspoon
- Salt – to taste
- Fresh cilantro leaves – a handful chopped for garnish
Instructions
- Start by preparing your marinade 🥣. Combine plain yogurt with minced garlic, grated ginger, ground turmeric, coriander, and cumin. Add your lamb pieces and toss well, ensuring every piece is coated. Refrigerate for at least an hour, but overnight is even better for deep flavor.
- Once the lamb is ready, it’s time to work on the base 🍳. Heat vegetable oil in a heavy-bottomed pan, toss in the cumin seeds, and enjoy the aroma as they sizzle. Add finely chopped onions and sauté until they’re golden brown. This caramelization is key to building flavor.
- To the onions, add chopped tomatoes and slit green chilies 🌶️. Cook until everything forms a thick paste. This is when the magic starts!
- Now, it’s time to add the marinated lamb and all its juices 🥘. Cook on medium heat until the meat browns lightly. Then, reduce the heat, cover, and simmer for around 40 minutes. Add a splash of water if the sauce begins to stick.
- Once the lamb is tender, stir in heavy cream, ground cinnamon, and garam masala. Mix it all together, and simmer for 5-10 minutes for the flavors to meld.
- Top your glorious dish with fresh cilantro leaves 🌿, and it’s ready to serve!
Notes
- Marinating Is Key: Don’t skimp on marination time; it tenderizes the lamb and makes it more flavorful.
- Low and Slow Cooking: For the best results, allow the lamb to cook on low heat to ensure tender, juicy pieces that absorb all the spices.
- Don’t Burn the Onions: Watch closely and stir frequently while sautéing onions. Burnt onions can throw off the taste.
- Adjust Consistency: Add a splash of water or stock if the gravy gets too thick during cooking.