Kashmiri Lamb Curry

    2 hours

    This lamb curry features green and red chillies, dried coconut and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors--or your dinner guests! Serve it with steamed basmati rice or crusty breads.

    14 people made this

    Serves: 6 

    • 4 dried red chillies (such as cayenne)
    • 3 long green fresh chillies (such as Indian Jwala)
    • 1 teaspoon cumin seeds
    • 1 teaspoon Kashmiri garam masala
    • 3cm piece fresh ginger, peeled and grated
    • 5 cloves garlic, crushed
    • 1/4 cup (25 g) desiccated coconut
    • 3 tomatoes, chopped
    • 1/3 cup (80ml) vegetable oil
    • 2 large brown onions, thinly sliced
    • 900g boneless lamb leg, cut into 1 1/2-inch cubes
    • salt to taste
    • 1/2 teaspoon ground turmeric
    • 1 cup (280g) plain yogurt
    • 1/2 teaspoon saffron threads
    • 20 whole blanched almonds
    • 1/4 cup chopped fresh coriander

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Place red and green chillies, 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 deep frying pan over medium heat. Cook onion, stirring, about 5 minutes or until the onion has softened and turned translucent. Reduce heat to medium-low and continue cooking and stirring for 8-10 minutes or until the onion is very tender and golden brown.
    3. Stir the spice paste into the onion and cook and stir for 3 minutes or until the oil separates from the mixture.
    4. Stir in lamb pieces and salt. Cook, stirring frequently, over medium-high heat, about 8 minutes or until the lamb pieces are browned on all sides.
    5. Mix in yogurt, saffron and blanched almonds until well combined. Reduce the heat to low and simmer, covered, about 1 hour or until the meat is tender and the gravy is thick.
    6. Garnish the curry with chopped coriander before serving.

    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!

    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 coriander 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 coriander before serving.

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    Reviews in English (51)


    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!  -  26 Mar 2012  (Review from Allrecipes USA and Canada)


    You can find the blend of spices for the Kashmiri garam masala here: http://allrecipes.co.uk/recipe/17597/kashmiri-garam-masala.aspx It makes all the difference!  -  03 Nov 2010  (Review from Allrecipes UK & Ireland)


    I followed the steps to point 4 where i then transferred the pan ingredients to a slow cooker, added some water and cooked on low for 8 hours, adding the yoghurt, turmeric and almonds in the last half hour of cooking. i served with plain boiled brown rice and a naan and my family were all suitably impressed - including my two year old! i've never got round to making curry before from scratch but after the success of this i will definately be trying more. thanks Gnome, much appreciated!  -  14 Dec 2010  (Review from Allrecipes UK & Ireland)