Lamb Kalya with yogurt and cream

Ingredients:

For Marinating the Lamb:

• 1 kg lamb pieces (preferably the leg)
• 1/3 cup plain yogurt
• 1 tablespoon ginger/garlic paste
• 1/2 teaspoon turmeric
• 2 teaspoons Kashmiri chili powder
• 1 tablespoon masala
• 2 teaspoons ground cumin/jeera
• 1/2 teaspoon ground soomph/fennel
• 1 teaspoon garam masala
• 1 teaspoon ground coriander/dhania
• 1/2 teaspoon saffron
• 50 grams tomato paste
• 1 tablespoon lemon juice
• Handful of mint leaves, chopped

For Cooking the Kalya:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 green chilies
• 4 sprigs fresh thyme
• 1/2 teaspoon fennel seeds
• 2 cinnamon sticks
• 2 bay leaves
• 1 black cardamom/elachie
• 4 green cardamom/elachie
• Salt
• Pinch of sugar
• 1/4 cup fresh cream (optional)

Instructions:

1. Marinate the Lamb: Combine all the ingredients for marinating the lamb in a bowl. Mix well to ensure the lamb is evenly coated. Refrigerate overnight or for at least an hour.
2. Cook the Kalya: Heat butter ghee in a large pot. Add fennel seeds and let them sizzle. Add whole spices (cinnamon sticks, bay leaves, black cardamom, green cardamom). Fry until fragrant.
3. Sauté Aromatics: Add curry leaves, onion, thyme, and green chilies. Sauté until the onion is golden brown.
4. Add Lamb: Add the marinated lamb to the pot. Season with salt and bring to a boil.
5. Simmer: Reduce heat, cover, and simmer for 45 minutes. If desired, add fresh cream and continue simmering until the meat is tender and the gravy thickens. Add a pinch of sugar if the sauce is too acidic.
6. Adjust Gravy: If you prefer a thinner gravy, add a little water during cooking.
7. Serve: Serve Kalya with rice or naan bread.

Optional Additions:

• For a heartier dish, you can fry some potatoes and add them to the curry.
• You can also add boiled eggs for added protein.
• If you're short on time, you can marinate the lamb for a shorter period, although marinating overnight allows the flavors to fully infuse the meat.

Enjoy your delicious Kalya!