Kashmiri Lamb Dumpukht Recipe

Name: Kashmiri Lamb Dumpukht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 1/2-inch cubes; 1 cup whole-milk yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork until smooth; 1 1/2 teaspoons garam masala (preferably homemade, page 285); 3/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt; 10 cardamom pods; 1/4 teaspoon whole black peppercorns; 1/2 teaspoon saffron threads, crumbled; 2 bay leaves; 1 tablespoon golden raisins; 20 whole almonds, preferably skinned, but unskinned will do

Servings: persons

1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 1/2-inch cubes
1 cup whole-milk yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork until smooth
1 1/2 teaspoons garam masala (preferably homemade, page 285)
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
10 cardamom pods
1/4 teaspoon whole black peppercorns
1/2 teaspoon saffron threads, crumbled
2 bay leaves
1 tablespoon golden raisins
20 whole almonds, preferably skinned, but unskinned will do

1
Combine all ingredients except the almonds in a nonreactive bowl.
2
Prick the meat with the tip of a knife so that the marinade can penetrate well.
3
Mix thoroughly, cover, and refrigerate overnight or up to 24 hours.
4
Pour hot water to cover the almonds and leave to soak overnight or up to 24 hours.
5
Preheat oven to 325F.
6
Lift the almonds out of their soaking liquid and peel them if they are with skin.
7
Put the meat, its marinade, and the almonds into a stove- and ovenproof pan.
8
Bring to a low simmer over medium-low heat, stirring all the time so the yogurt does not curdle.
9
Turn off the heat.
10
Cover pan first with foil, crimping it tightly, and then with its lid.
11
Place in the oven for 6075 minutes, testing at the earlier time to see if the meat is tender; if not, return to the oven for 15 minutes.

3348

kcal

Calories

282

Fat

113

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 1/2-inch cubes, 1 cup whole-milk yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork until smooth, 1 1/2 teaspoons garam masala (preferably homemade, page 285), 3/4 teaspoon cayenne pepper, and more.

Yes, Kashmiri Lamb Dumpukht 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.

That's it — enjoy your meal!

Kashmiri Lamb Dumpukht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions