Mmm, this is a great dish for lamb lovers. It has a really rich and fragrant taste. Usually when you eat any meat dish curry in a restaurant, it has a un tempting layer of oil, which really makes the dish so heavy! I have not used much oil in this dish and still the lamb tastes great and you also feel quiet light by the end of it!

Kashmiri Lamb

Serves 2




½ kg Diced Leg of Lamb

½ tbsp Oil

½ tbsp Ghee

4-5 One Inch Sticks of Cinnamon

16 Black Peppercorns

7 Cloves

5 Green Cardamoms

2 Black Cardamoms

3 Bay Leaves

1tsp Jeera/Cumin

3 Dried Kashmiri Chillies

1tsp Paprika

1tsp Turmeric

1 ½ tsp Garam Masala

2tsp Coriander Powder

1tsp Cayenne Pepper

1tsp Saffron

2 Small Onions- Finely Chopped

7 Cloves Garlic- Crushed

2tsp Ginger Puree

3 Fresh Tomatoes- Blended

1tbsp Tomato Puree

1tbsp Yogurt

Salt to taste

Flaked Almonds- Small Handful to add at the end





Take a wide bottomed pan. Add the oil and ghee along with all the dry spices.  Let this crackle. Add the onions and sauté on low heat until golden brown. Then add the garlic and ginger. Let it sauté for a couple of minutes. Add the lamb and turn the heat up until the lamb is sealed and the water releases. Let the water evaporate and turn down the heat. Add the turmeric, paprika, coriander powder, cayenne powder, garam masala and salt. Take the saffron and crush with your finger and sprinkle over the meat. Give this a stir and let all the spices blend well with the lamb. Add the yogurt and the tomato puree and stir. Finally add the blended tomatoes along with a little water, just enough to loosen the lamb slightly. Cook this on a low heat, with the lid on until the lamb is cooked and the curry has thickened.  Sprinkle some flaked almonds before serving.

Serve hot with Nan bread or rice.