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Lamb Kalya with Yogurt and Cream (One-Pot)

Savory Lamb Kalya with Yogurt and Cream in One Pot

This Lamb Kalya with Yogurt and Cream recipe is a simple, hearty dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Rolled Oats Can be substituted with quick oats for a softer texture.
  • 1 cup Nut Butter (e.g., almond, peanut, sunflower) Acts as the binding agent.
  • 1/2 cup Cocoa Powder Ensure it's unsweetened for the best taste balance.
  • 1/4 cup Sweetener (e.g., honey, maple syrup, agave) Granulated sugar is a great alternative too!
For Optional Mix-ins
  • 1/2 cup Chocolate Chips or Nuts For extra flavor and texture.
  • 1/2 cup Shredded Coconut For added chewiness and a tropical flair.
  • 1/4 cup Melted Dark Chocolate Drizzle on top after cooling for a decadent finish.

Equipment

  • Baking sheet
  • Mixing bowl
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prep Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients: In a large mixing bowl, add the rolled oats, nut butter, cocoa powder, and sweetener. Mix thoroughly.
  3. Shape the Cookies: Scoop out portions of dough and shape into round balls on the baking sheet.
  4. Bake to Perfection: Bake for 10-12 minutes until the edges are firm and the center remains soft.
  5. Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 1 week. For extended freshness, refrigerate for up to 2 weeks or freeze for up to 3 months.

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