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Recipe by:

Sara Crocker

Delicious and Flavorful Lamb Kalya

A heartwarming holiday dish with tender lamb simmered in aromatic spices and yogurt, perfect for gatherings.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Main Ingredients
  • 2 lb. lamb shoulder, cut into 1.5-inch cubes
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 2 inch ginger, grated
  • 2 medium tomatoes, chopped
  • 1 cup plain yogurt
  • ΒΌ cup vegetable oil
  • 1 Tbsp. ground coriander
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder adjust to taste
  • 1 tsp. garam masala
  • Salt to taste
  • Fresh cilantro for garnish
  • 2 cups water

Equipment

  • Heavy-bottomed pot

Method
 

  1. In a large bowl, mix the yogurt, garlic, ginger, ground coriander, turmeric, and red chili powder. Add the lamb cubes and ensure they are thoroughly coated in the marinade. Let them sit for at least an hour, but ideally overnight in the fridge for deeper flavor.
  2. Heat vegetable oil in a heavy-bottomed pot over medium heat. Once the oil is shimmering, add finely chopped onions. Stir occasionally, cooking until they turn a beautiful golden brown, about 10-15 minutes.
  3. Add the marinated lamb to the pot and stir to combine with the onions. Sear the lamb until browned on all sides, about 5-7 minutes.
  4. Incorporate the chopped tomatoes, stirring until they break down. Add salt and 2 cups of water, bring to a gentle boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb is tender.
  5. Near the end of cooking, sprinkle in the garam masala and let simmer for an additional 10 minutes without a lid for a thicker consistency.
  6. Serve hot, garnished with fresh cilantro. Pair with steamed basmati rice or warm naan.

Notes

Leftovers can taste even better as the flavors deepen over time. When refrigerating, store in an airtight container.