One Pot Lamb Kalya with Yogurt and Cream

There’s something magical that happens when you slow-cook lamb in a rich, tangy blend of yogurt and cream—this One Pot Lamb Kalya with Yogurt and Cream recipe is my absolute favorite for cozy dinners that feel like a warm hug. The flavors meld beautifully, with the tender meat soaking up the fragrant spices and the creamy sauce striking the perfect balance between richness and zest. I remember the first time I made this dish; the aroma alone had me hovering eagerly in the kitchen, and the luscious texture totally won me over. If you love a hassle-free, deeply flavorful lamb curry, you’re going to want to stick with me through this recipe.

One Pot Lamb Kalya with Yogurt and Cream: Why It Works & Ingredients

• 1.5 lbs lamb shoulder, cut into 2-inch pieces
• 2 cups plain Greek yogurt, whisked
• ½ cup heavy cream
• 3 tbsp ghee or unsalted butter
• 2 large onions, finely sliced
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• 1 cup water or lamb stock

This recipe thrives because of the creamy tang of yogurt mixed with heavy cream—it tenderizes the lamb gently and adds a velvety texture that simply can’t be matched with just tomatoes or coconut milk. Using ghee instead of plain oil brings a nutty warmth that coats the spices and makes the flavor pop. The lamb shoulder is perfect here because it breaks down slowly, melting tenderly into the sauce. Plus, the careful balance of earthy cumin, fresh ginger, and aromatic garam masala layers flavors that deepen as it cooks. This dish invites you to slow down and savor each bite.

One Pot Lamb Kalya with Yogurt and Cream

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Savor rich One Pot Lamb Kalya with Yogurt and Cream a comforting dish that turns simple ingredients into a flavorful meal youll love

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings
• Category: Dinner
• Cuisine: Indian

Ingredients

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1.5 lbs lamb shoulder, cut into 2-inch pieces

2 cups plain Greek yogurt, whisked

½ cup heavy cream

3 tbsp ghee or unsalted butter

2 large onions, finely sliced

4 garlic cloves, minced

1 inch piece of ginger, grated

2 green chilies, slit lengthwise

1 tbsp cumin seeds

1 tbsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp garam masala

Salt, to taste

Fresh cilantro, chopped, for garnish

1 cup water or lamb stock

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Instructions

Cut the lamb into evenly sized pieces and whisk the yogurt until smooth to prevent curdling later.

Heat ghee in a heavy-bottomed pot over medium-high heat. Add lamb pieces and brown on all sides until caramelized, about 8 minutes. Remove and set aside.

Lower heat to medium; add more ghee if needed. Add cumin seeds and let them sizzle briefly. Add sliced onions and sauté until golden brown, around 10-12 minutes.

Stir in ginger, garlic, and green chilies and cook until fragrant for 2-3 minutes.

Sprinkle coriander powder, turmeric, red chili powder, and salt. Stir well to coat the onion mixture evenly.

Return the browned lamb to the pot and mix to combine all flavors.

Lower the heat to medium-low. Slowly stir in the whisked yogurt bit by bit, mixing constantly to avoid curdling. Keep stirring until the sauce smooths out.

Pour in water or lamb stock. Bring to a gentle simmer, then cover with a tight-fitting lid.

Simmer on low heat for about 1.5 hours, stirring gently every 20 minutes to prevent sticking.

When lamb is tender and sauce thickens, stir in heavy cream and garam masala. Cook uncovered for 5 more minutes to meld flavors.

Garnish with chopped cilantro and serve hot with basmati rice or naan bread.

Notes

Slow-cooked lamb shoulder simmered in a rich, tangy blend of Greek yogurt and heavy cream with aromatic spices, creating a deeply flavorful and creamy lamb curry perfect for cozy dinners.

One Pot Lamb Kalya with Yogurt and Cream: Step-by-Step Instructions

1. Prep Your Ingredients: Cut the lamb into evenly sized pieces and whisk the yogurt until smooth to prevent curdling later.
2. Brown the Meat: Heat ghee in a heavy-bottomed pot over medium-high heat. Add lamb pieces and brown on all sides until they get a lovely caramelized color—about 8 minutes. Remove and set aside.
3. Sauté the Aromatics: Lower the heat to medium; add a bit more ghee if needed. Toss in cumin seeds and let them sizzle briefly. Add sliced onions, sautéing until golden brown, around 10-12 minutes. Aromas here will start to pick up—keep going, it’s worth it!
4. Add Ginger, Garlic & Chilies: Stir in ginger, garlic, and green chilies. Cook until fragrant for 2-3 minutes.
5. Spice It Up: Sprinkle in coriander powder, turmeric, red chili powder, and salt. Stir well to coat the onion mixture evenly.
6. Return the Lamb: Pop the browned lamb back into the pot. Mix to combine all flavors.
7. Mix Yogurt & Cream: Lower the heat to medium-low. Slowly stir in the whisked yogurt bit by bit, mixing constantly to avoid curdling. It might look curdled here, but don’t panic—keep stirring and the sauce will smooth out beautifully.
8. Add Liquid: Pour in water or lamb stock. Bring the mixture to a gentle simmer, then cover with a tight-fitting lid.
9. Slow Cook: Simmer on low heat for about 1.5 hours, checking every 20 minutes to stir gently and make sure nothing sticks to the bottom.
10. Final Touches: When the lamb is tender and the sauce thickens to your liking, stir in the heavy cream and garam masala. Cook uncovered for another 5 minutes, allowing the flavors to meld delectably.
11. Garnish and Serve: Sprinkle chopped cilantro on top. Serve piping hot with fluffy basmati rice or naan bread.

One Pot Lamb Kalya with Yogurt and Cream: Tips for Success

• Don’t rush browning: Taking time to get a good sear on the lamb builds a deeper flavor base; don’t skip this step.
• Whisk yogurt well: Prevent curdling by making sure yogurt is smooth and adding it gradually off direct heat.
• Low and slow is key: Patience while simmering lets the lamb become fall-apart tender and allows the sauce to thicken beautifully.
• Stir gently and regularly: This prevents sticking and keeps the sauce luscious and creamy.
• Adjust spice levels: Feel free to tweak red chili and green chilies to match your heat preference.

One Pot Lamb Kalya with Yogurt and Cream: Storage & Reheating

This dish actually tastes even better the next day once the flavors have had time to develop. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, use low heat on the stovetop and add a splash of water or cream to loosen the sauce and keep it from drying out. Avoid microwaving if possible, as it can toughen the lamb and break the creamy texture.

Nutritional Information

Per serving (estimated for 4 servings):

• Calories: 450
• Fat: 30g
• Protein: 35g
• Carbohydrates: 8g
• Fiber: 1.5g
• Sugar: 4g

Please note, these are rough estimates and can vary depending on the exact ingredients and portions.

One Pot Lamb Kalya with Yogurt and Cream: FAQ

Can I use other cuts of lamb for this recipe?

Yes, you can use lamb leg or shank, but keep in mind that cooking times may vary. Shoulder is ideal for its balance of fat and connective tissue, which breaks down to give the dish its tender texture.

What if I don’t have heavy cream? Can I substitute?

Yes, you can use full-fat coconut milk or even double cream as substitutes. They will slightly alter the flavor but maintain the creamy richness required for the sauce.

Is it necessary to use ghee, or can I use oil instead?

You can use vegetable or mustard oil if ghee isn’t available. Ghee adds a distinct nutty aroma that’s lovely here, but oil will still work fine to cook the spices and lamb.

How do I avoid the yogurt from curdling?

Whisk the yogurt well and add it slowly over low heat while stirring continuously. Adding it when the pot is too hot or directly onto high heat can cause curdling.

Can I make this recipe in a slow cooker?

Absolutely. Brown the lamb and sauté the spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours. Add cream in the last 30 minutes for best results.

One Pot Lamb Kalya with Yogurt and Cream: Final Thoughts

This recipe has become a staple in my kitchen because it’s straightforward but ridiculously rewarding. The way the lamb softens into that silky, spiced yogurt and cream sauce is downright addictive. If you’re craving something that feels special but doesn’t take forever or a million pots, this is your go-to. I’d love to hear how yours turns out—don’t forget to leave a comment and share your experience. Happy cooking, friends!