Rating: 4.61 stars
56 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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!

Recipe Summary

prep:
35 mins
cook:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

489 calories; protein 28.1g; carbohydrates 16.1g; fat 35.4g; cholesterol 88.4mg; sodium 132mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
03/26/2012
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 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! Read More
(54)

Most helpful critical review

Rating: 1 stars
03/26/2017
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. Read More
56 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/26/2012
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 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! Read More
(54)
Rating: 5 stars
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 good flavor even with the broke sauce. Read More
(27)
Rating: 5 stars
10/01/2012
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. Read More
(16)
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Rating: 5 stars
04/23/2013
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 making it with some onion kulchas and ginger basmati this time. Truly a wonderful dish. Read More
(10)
Rating: 5 stars
02/03/2013
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 rave reviews and I'll definitely make it again. I served over lentils and rice with a side of roasted squashes. Awesome recipe and thanks for sharing!!! Read More
(9)
Rating: 5 stars
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 out all of the beautiful Indian spices. This is going in my recipe box... and I am a very discriminating recipe box collector!!! Read More
(8)
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Rating: 5 stars
02/15/2013
Amazing!!! Made it with Kashmiri Garam Masala from this site. Read More
(5)
Rating: 5 stars
01/18/2015
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 yoghurt to allow it to fully mix through. I followed the recipe through step 4 and put it in the slow cooker for 6 hours on medium. The family loved it! We had never tried curry from this region before...A+! Thank you to "The Gnome" Read More
(5)
Rating: 5 stars
10/19/2014
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 beef instead of lamb so it could only get better!!! Kiddos wouldn't be able to handle the heat so I left out chiles and it was still fragrant and flavorful! A must try! Read More
(4)
Rating: 1 stars
03/26/2017
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. Read More