Kashmiri Lamb Curry

This is an easy lamb curry with an aromatic mix of fresh ginger, spices and lemon juice.

  • Prep Time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Serves: 4 portions


  • 800g diced lamb
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 tbsp ground coriander
  • ½ tsp garlic granules
  • ½ tsp ground black pepper
  • ½ tsp cayenne pepper
  • 500ml beef stock
  • salt to taste
  • 4 tbsp natural yoghurt
  • 2 tsp lemon juice


Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.

Heat the oil in a pan and fry the onions until golden. Add the spice paste and fry it until the oil separates from the mixture. Now add the lamb pieces and the salt and cook until it is almost done. Stirring frequently.

Add the yoghurt, turmeric, saffron and the blanched almonds and mix well. Cook over low heat until the meat is tender and the gravy is thick. Garnish with chopped coriander leaves.

Serve with hot freshly steamed rice.