·8d ago
from
Royal Indian Lamb Kalya with Aromatic Yogurt & Whole Spices
Ingredients:
2 lbs lamb shoulder, cut into bite-sized pieces
2 tablespoons ghee
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 cup plain whole-milk yogurt
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon Kashmiri chili powder
½ teaspoon black pepper
1 cinnamon stick
4 green cardamom pods
4 cloves
1 bay leaf
1 teaspoon fennel seeds
2 cups lamb or beef stock
Salt to taste
1 teaspoon garam masala
1 tablespoon lemon juice
Fresh cilantro, chopped for garnish
Sliced almonds (optional)
Directions:
Heat the ghee and oil in a heavy-bottomed Dutch oven or deep pot over medium heat.
Add the cinnamon stick, cardamom pods, cloves, bay leaf, and fennel seeds. Sauté for about 30 seconds until fragrant.
Stir in the sliced onions and cook until deeply golden brown, about 12–15 minutes.
Add the ginger and garlic paste and cook for 1 minute.
Mix in the turmeric, coriander, cumin, chili powder, and black pepper.
Add the lamb pieces and brown them on all sides for 6–8 minutes.
Reduce the heat and gradually stir in the yogurt, mixing continuously to prevent curdling.
Pour in the stock, season with salt, and bring the curry to a gentle simmer.
Cover and cook on low heat for 1½–2 hours, stirring occasionally, until the lamb is fork tender.
Stir in the garam masala and lemon juice during the final 5 minutes of cooking.
Remove the whole spices if desired.
Garnish with fresh cilantro and sliced almonds before serving with basmati rice or naan.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 495 kcal | Servings: 6 servings See less
Ingredients:
2 lbs lamb shoulder, cut into bite-sized pieces
2 tablespoons ghee
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 cup plain whole-milk yogurt
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon Kashmiri chili powder
½ teaspoon black pepper
1 cinnamon stick
4 green cardamom pods
4 cloves
1 bay leaf
1 teaspoon fennel seeds
2 cups lamb or beef stock
Salt to taste
1 teaspoon garam masala
1 tablespoon lemon juice
Fresh cilantro, chopped for garnish
Sliced almonds (optional)
Directions:
Heat the ghee and oil in a heavy-bottomed Dutch oven or deep pot over medium heat.
Add the cinnamon stick, cardamom pods, cloves, bay leaf, and fennel seeds. Sauté for about 30 seconds until fragrant.
Stir in the sliced onions and cook until deeply golden brown, about 12–15 minutes.
Add the ginger and garlic paste and cook for 1 minute.
Mix in the turmeric, coriander, cumin, chili powder, and black pepper.
Add the lamb pieces and brown them on all sides for 6–8 minutes.
Reduce the heat and gradually stir in the yogurt, mixing continuously to prevent curdling.
Pour in the stock, season with salt, and bring the curry to a gentle simmer.
Cover and cook on low heat for 1½–2 hours, stirring occasionally, until the lamb is fork tender.
Stir in the garam masala and lemon juice during the final 5 minutes of cooking.
Remove the whole spices if desired.
Garnish with fresh cilantro and sliced almonds before serving with basmati rice or naan.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 495 kcal | Servings: 6 servings See less
21