Kashmiri Lamb

Kashmiri Lamb

17
The Gnome 4

"This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!"

Ingredients 2 h 5 m {{adjustedServings}} servings 489 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
  3. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
  4. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
  5. Mix in yogurt, saffron, and blanched almonds until well combined.
  6. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
  7. Garnish the curry with chopped cilantro before serving.
Tips & Tricks
How to Make Lamb Meatballs

See how to make baked lamb meatballs simmered in a simple tomato sauce.

Stuffed Leg of Lamb with Balsamic-Fig Sauce

An impressive roasted leg of lamb served with a rich balsamic-fig sauce.

Footnotes

  • Cook's Notes:
  • You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
  • Warning. Make this with scotch bonnet or hotter peppers at your own risk!
  • Editor's Note:
  • To make this recipe in a slow cooker, follow steps 1 through 3. You may brown the lamb before adding it to the slow cooker, if you like (step 4). Combine all of the ingredients except the yogurt and cilantro in a slow cooker and cook on low for 8 to 10 hours. Stir in the yogurt; cover and cook for 10 minutes more. Top with cilantro before serving.
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Reviews 17

  1. 24 Ratings

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Doughgirl8
3/26/2012

Really, really good. It tastes very rich, yet doesn't feel heavy. I started prepping the ginger and garlic, then thought to myself, "Those onions are going to take awhile; I should get those going." So, while the onions were caramelizing, I finished the spice puree and cubed the lamb. I also added the saffron threads to the yogurt and let them soften for about 20 minutes. I had just about a pound and a half of lamb, but I made the full amount of sauce—just reducing the chiles slightly. Oh, and I didn't have blanched almonds, so just used regular raw almonds. I think the leftovers are going to be even better than the original meal!

Nancy Mather
11/19/2012

Great recipe, but the sauce broke for me even though I followed the instructions to a tee. Next time I will try adding the greek yogurt closer to the end and removing it from the heat. Very good flavor even with the broke sauce.

nixonam
10/1/2012

This recipe is fantastic - it has the perfect amount of heat, and the almonds added a nice crunchy texture. This one is definitely going to get repeated in my house.