Print

One-Pot Lamb Kalya with Yogurt and Cream

Print Recipe

A rich and aromatic South Indian lamb curry slow-cooked in creamy yogurt and fresh cream, perfect for a comforting one-pot meal.

Ingredients

Scale
  • 1 lb lamb shoulder, cut into chunks
  • 1 cup plain yogurt
  • ½ cup heavy cream
  • 2 tbsp oil
  • 1 large onion, finely sliced
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 2 green chilies, slit
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • 2 dried red chilies
  • 10 curry leaves
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

  1. Heat oil in a heavy-bottomed pot over medium heat. Add mustard seeds and fennel seeds; let them splutter.
  2. Add dried red chilies, curry leaves, and sliced onions. Sauté until golden brown.
  3. Add minced garlic, grated ginger, and green chilies; cook for 2 minutes until fragrant.
  4. Add turmeric, coriander, red chili powder, and salt; mix well.
  5. Add lamb chunks and sear on all sides for about 5-7 minutes.
  6. Reduce heat to low and stir in the yogurt gradually to avoid curdling.
  7. Cover and cook on low heat for 45 minutes, stirring occasionally until the lamb is tender.
  8. Once cooked, stir in the heavy cream and garam masala; simmer for another 5 minutes.
  9. Garnish with chopped fresh coriander leaves and serve hot with steamed rice or flatbread.

Notes

For extra depth, marinate the lamb in yogurt and spices overnight before cooking.

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