Seasonal Recipes

Kashmiri Lamb Curry

Kashmiri Lamb Curry Eid Ul Fitr Recipes

kashmiri lamb curry recipe


  •     1 cup yoghurt
  •     pinch saffron
  •     3 tbsp almonds, coarsely ground
  •     1 kg diced lamb
  •     2 tbsp ghee
  •     2 onions, peeled and sliced
  •     375g bottle Rogan Josh Curry simmer sauce
  •     1 bunch fresh spinach
  •     juice of half a lemon
  •     1 cup water


Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.
Heat ghee in a large frying pan and cook onions a few minutes until softened.
Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1 1/2 hours until lamb is tender. Add water if needed.
Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.
When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.Serve with rice and pappadums.

kashmiri lamb curry recipe 1

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