A hearty dish straight from the Kashmiri kitchen, deep red lamb curry made with spices and loaded with delicious flavours. Its characteristic red colour comes from the Kashmiri chili powder and the slow cooking process makes the meat extremely tender. Originally from Persia and brought to Kashmir by the Mughals.
Cuisine Preparation Time Serves Type
Kashmiri, Indian 2 hrs 4 Non – Veg
600 g boneless lamb
150 g Greek yogurt
4 Red chilli peppers (such as cayenne)
3 long, green fresh Chilli peppers (such as Indian Jwala)
1 tsp Cumin seeds
2 tsp Kashmiri garam masala
2 Onions; thinly sliced
1 inch Ginger
5 Garlic, crushed
3 Tomatoes, chopped
6 Azafran Cold pressed mustard oil
1/2 tsp Turmeric powder
1/2 tsp Saffron threads
20 whole blanched Almonds
1/4 Cilantro; chopped
Salt to taste
Add cumin seeds, ginger, garlic, grated coconut, chillies and tomatoes in a blender blend into a smooth paste.
Sauté the onion until it turns tender. Add the paste and cook till oil separates.
Add the lamb pieces and cook stirring frequently for about 8 to 10 minutes.
Add the yogurt, saffron and blanched almonds.
Reduce heat to low, add a cup of water and slow cook for around an hour till meat is tender and gravy is thick.
Garnish with cilantro before serving.