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Kashmiri Lamb

Rated as 4.62 out of 5 Stars

"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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2 h 5 m servings 489
Original recipe yields 6 servings


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  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.


  • 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.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 489 calories; 35.4 16.1 28.1 88 132 Full nutrition

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Read all reviews 38
  1. 55 Ratings

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Most helpful positive review

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

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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Least positive

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...

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...

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.

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...

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...

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...

Amazing!!! Made it with Kashmiri Garam Masala from this site.

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...

Excellent dish! Rich gravy with perfect balance of meat to sauce. Highly recommend! Added turmeric to spice purée although where to add it was not in instructions. Used cubed veal and ground be...