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My review
Kashmiri Lamb
The Gnome
"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!"
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Ingredients
2 h 5 m servings 489 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- 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.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
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.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 489 calories; 35.4 g fat; 16.1 g carbohydrates; 28.1 g protein; 88 mg cholesterol; 132 mg sodium. Full nutrition
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Reviews
Read all reviews 3649 Ratings
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Most helpful positive review
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 goi...
Most helpful critical review
3/26/2017
I made this. It was the wurst dish I ever made. It was so bad that I don't know when I will eat Lamb again. This recipe has turned me off from Lamb for a very long time if not ever.
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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 goi...
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 go...
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.
4/23/2013
I have made this once and will be making it again in two night's time. It is restaurant-style, but high-end restaurant style. The sauce was creamy and full of wonderful flavors. I plan on mak...
2/3/2013
I made this for a middle eastern themed dinner with my gourmet club, and it was absolutely delicious! The only change I made was that I halved the heat -- it was still kickin'! This dish got r...
10/15/2013
My husband and I made this for dinner tonight and we LOVED it! I used ground lamb instead of cubed because it was on sale and the substitution was fantastic. Be sure and add enough salt to bring...
1/18/2015
Excellent curry. It was so flavorful and rich. The tumeric needs adding in step one (I didn't see it mentioned in the recipe directions) As Doughgirl8 suggested, I put the saffron into the yoghu...