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Spicy Creamy Lamb Kayla
A mouth-watering spicy creamy lamb kalya, packed with so many flavours, from saffron to mint and just the creamy buttery flavour. Perfect to have with soft roti or buttered fresh naan bread or a lovely soft braised basmati rice. If you on a low carb diet have it with a fresh salad or some coconut flour roti.
Spicy Creamy Lamb Kayla

Ingredients

  • 1kg lamb pieces
  • 1/2 plain yogurt or Maas
  • 3 liquidized jam tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp freshly chopped mint
  • 1 tbsp freshly chopped coriander
  • 2 freshly slit green chillies
  • 2 to 3 tbsp fried onions
  • Curry leaf
  • Pinch of jeera seeds
  • 3 whole cardamom
  • 1 cinnamon stick
  • 1 dried red chilli
  • 1/2 onion, sliced
  • 1 tbsp red ginger and garlic paste
  • 2 tbsp Kashmiri mixed masala (add according to your taste)
  • 1 tbsp pure chilli powder or more
  • 1/2 tsp turmeric powder
  • 1 and a 1/2 tsp lemon juice
  • 1 tsp jeera powder
  • 1 tsp dhania powder
  • 1 tsp garam masala
  • Salt to taste
  • Pinch of saffron in 2 tbsp hot water
  • 1/4 cup fresh cream
  • 3 tbsp butter or ghee
  • 4 peeled and cut potatoes (coated in olive oil and some saffron, air fry until slightly golden brown, don’t worry if it hasn’t cooked through)

Method

  1. Take the washed lamb and marinate with all of the above except your potatoes, curry leaf, ghee, fresh cream and freshly sliced half a onion. Best to marinate over night in a heavy bottom pot.
  2. Add the ghee to the pot on medium heat letting it melt.
  3. Add the sliced onions and curry leaf cook till soft.
  4. Add the meat to cook on medium heat for about 30 minutes. After 30 minutes add the air fried potatoes to the pot cooking your kalya for another 20 to 30 minutes on low.
  5. Add the fresh cream letting it cook on low for a few minutes and garnish with chopped coriander.
  6. You can add about a 1/4 cup of boiling water if it is drying to quick.
  7. With the Kalya the gravy must be thick and not to watery. Always add the water from the edge/side of the pot, the key to a tasty Kayla is the saffron, yogurt, the smooth and not too thick fried onions and it should be a little spicy.

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