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Kashmiri lamb curry
Kashmiri lamb curry
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Prep Time:
135 minutes
Cook Time:
190 minutes
Total Time:
325 minutes
Spice up your kitchen with Kashmiri curry - customize the heat level to suit your taste.
Ingredients:
  • 130g (1/2 cup) Greek yoghurt
  • 20.00 ml fresh ginger, finely grated
  • 4 garlic cloves, finely grated
  • 20.00 ml garam masala
  • 4 (about 300g each) lamb shanks, trimmed
  • 36.80 gm vegetable oil
  • 2 brown onions, finely chopped
  • 1 long fresh green chilli, finely chopped
  • 1.20 gm sea salt
  • 2 bay leaves
  • 8 cardamom pods, lightly crushed
  • 20.00 ml ground coriander
  • 5.00 gm sweet paprika
  • 1/2 tsp chilli powder, to taste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250ml (1 cup) water
  • 62.50 ml fresh coriander leaves or baby herbs, to serve
  • Naan bread, warmed, to serve
  • Fresh red chilli, thinly sliced, to serve (optional)
Instructions:
  • Combine the Greek yoghurt, ginger, garlic, and garam masala in a spacious glass or ceramic bowl. Mix thoroughly using a wooden spoon.
  • Combine lamb shanks, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours or overnight. Preheat the oven to 170°C/150°C fan forced.
  • In a flameproof casserole dish over medium-high heat, sizzle oil. Toss in onion, green chilli, salt, bay leaves, and cardamom. Stir and sizzle for 5 minutes until onion shines in gold.
  • Mix ground coriander, paprika, and chili powder into the onion mixture. Add tomatoes and water. Take the lamb out of the marinade and add it to the tomato mixture.
  • Bake the lamb shanks covered for 3 hours or until they are tender and falling off the bone, then transfer to a serving platter with care.
  • Skim off and discard any excess fat from the curry sauce using a spoon. Pour the sauce over the lamb, sprinkle with herbs, and serve with naan and red chilli, if desired.

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