Description
A simple recipe for traditional Lamb Kalya, a flavorful slow-cooked lamb curry.
Ingredients
Scale
- 1 kg lamb, cut into pieces
- 2 large onions, thinly sliced
- 4 tomatoes, pureed
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 4 green chilies, slit
- 1/2 cup cooking oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the sliced onions and cook until they turn golden brown.
- Add the ginger-garlic paste and sauté for one minute until the raw smell disappears.
- Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for one minute, stirring constantly.
- Add the lamb pieces and brown them on all sides.
- Stir in the tomato puree and salt. Cook until the oil separates from the mixture.
- Whisk the yogurt until smooth and add it to the pot. Mix well.
- Add the slit green chilies and half of the garam masala.
- Cover the pot, reduce the heat to low, and let the lamb simmer slowly for 1 to 1.5 hours, or until the lamb is tender. Add a little water if the curry becomes too dry during cooking.
- Stir in the remaining garam masala during the last 10 minutes of cooking.
- Garnish with fresh coriander before serving.
Notes
- For richer flavor, brown the onions deeply but do not burn them.
- You can use bone-in or boneless lamb pieces.
- Adjust the amount of chili powder based on your spice preference.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: South Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
- Cholesterol: 110
Keywords: Lamb Kalya, lamb curry, slow-cooked lamb, South Asian recipe, mutton curry