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Kashmiri Lamb
Kashmiri Lamb
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Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Kashmiri-style lamb curry with chiles, coconut, almonds, and saffron-yogurt sauce. Fit for royalty or your dinner table. Pair with basmati rice or crusty bread.
Ingredients:
  • 4 dried red chile peppers (such as cayenne)
  • 3 long, green fresh chile peppers (such as Indian Jwala)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 5 cloves garlic, crushed
  • 0.25 cup dried unsweetened coconut
  • 3 tomatoes, chopped
  • 6 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 pounds lamb meat, cut into 1 1/2-inch cubes
  • salt to taste
  • 0.5 teaspoon ground turmeric
  • 1 cup plain yogurt
  • 0.5 teaspoon saffron threads
  • 20 whole blanched almonds
  • 0.25 cup chopped fresh cilantro
Instructions:
  • In a blender, combine red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes. Pulse until coarsely chopped, then blend into a smooth paste.
  • In a large skillet or Dutch oven, heat vegetable oil over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until onion is very tender and golden brown, 10 to 15 minutes.
  • Combine the aromatic spice paste with the onion and sauté until the oil begins to separate, approximately 3 minutes.
  • Add succulent pieces of lamb and a pinch of salt. Saute over medium-high heat, stirring often, until the lamb is beautifully caramelized on all sides, approximately 8 minutes.
  • Combine yogurt, saffron, and blanched almonds until fully mixed.
  • Simmer on low heat with the lid on until the meat is tender and the gravy thickens, approximately 1 hour.
  • Sprinkle the curry with fresh chopped cilantro just before serving.

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