Kashmiri Lamb Recipe

Name: Kashmiri Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried red chile peppers (such as cayenne); 3 long, green fresh chile peppers (such as Indian Jwala); 1 teaspoon cumin seeds; 1 teaspoon Kashmiri garam masala; 1 (1 inch) piece fresh ginger root, peeled and grated; 5 cloves garlic, crushed; 1/4 cup dried unsweetened coconut; 3 tomatoes, chopped; 6 tablespoons vegetable oil; 2 large onions, thinly sliced; 2 pounds lamb meat, cut into 1 1/2-inch cubes; salt to taste; 1/2 teaspoon ground turmeric; 1 cup plain yogurt; 1/2 teaspoon saffron threads; 20 whole blanched almonds; 1/4 cup chopped fresh cilantro

Servings: persons

4 dried red chile peppers (such as cayenne)
3 long, green fresh chile peppers (such as Indian Jwala)
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
1/4 cup dried unsweetened coconut
3 tomatoes, chopped
6 tablespoons vegetable oil
2 large onions, thinly sliced
2 pounds lamb meat, cut into 1 1/2-inch cubes
salt to taste
1/2 teaspoon ground turmeric
1 cup plain yogurt
1/2 teaspoon saffron threads
20 whole blanched almonds
1/4 cup chopped fresh cilantro

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.

3920

kcal

Calories

323

Fat

138

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 dried red chile peppers (such as cayenne), 3 long, green fresh chile peppers (such as Indian Jwala), 1 teaspoon cumin seeds, 1 teaspoon Kashmiri garam masala, and more.

Yes, Kashmiri Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashmiri Lamb

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