Kashmiri Lamb Curry Recipe

Kashmiri Lamb Curry Recipe
Photo Credit: http://thedomesticman.com/2012/07/10/rogan-josh-kashmiri-lamb-curry/
Lamb Curry is a yummy non-vegetarian recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Lamb Curry by following this easy recipe.
Kashmiri Lamb Curry Recipe
Preparation Time 30 Minutes
Cooking Time 100 Minutes
Difficulty Difficult
Rating 9.0 / 10 (2 votes)
Recipe Type Non Veg.
Serves 6
  • 5 strands Saffron
  • 100 g Blanched Almonds
  • 4 tbsp Sunflower Oil
  • 3 Onions, sliced
  • 2 Cloves Garlic, finely diced
  • 1/2 tsp Ginger, finely diced
  • 3 Dried Chillies, preferably Kashmiri
  • 5 Green Cardamoms
  • 1 tsp Fennel Seeds
  • 1/2 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Garam Masala
  • 1kg Lean Lamb Leg, diced
  • 140 ml Double Cream
  • Salt, to taste
  • ½ tsp Black Pepper, freshly ground
  • 140 ml Natural Greek Yogurt
  • Oil, for cooking
How to make Kashmiri Lamb Curry:
  • Take a small bowl and put saffron in it, along with 300 ml warm water. Let it infuse.
  • Set the oven at the highest setting and scatter the almonds on a non stick baking tray.
  • Roast for 5 minutes or till they turn golden in color. Remove and set aside.
  • Place the saucepan on medium heat and heat some oil in it.
  • In the hot oil, fry onion, garlic, ginger and chilies in it, till onions become soft.
  • Now, put cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes.
  • Set the heat on high flame and add lamb to it. Fry till it turns brown.
  • Add saffron, water, cream and black pepper to it and cook for an hour.
  • Add almonds and cook for further 30 minutes or till the lamb is tender.
  • Remove from heat and stir in the yogurt. Serve.