Kashmiri Lamb Recipe - Allrecipes.com
Kashmiri Lamb Recipe

Kashmiri Lamb

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"This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    35 mins
  • COOK

    1 hr 30 mins

    2 hrs 5 mins


  1. Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
  3. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
  4. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
  5. Mix in yogurt, saffron, and blanched almonds until well combined.
  6. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
  7. Garnish the curry with chopped cilantro before serving.
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  • Cook's Notes:
  • You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
  • Warning. Make this with scotch bonnet or hotter peppers at your own risk!
  • Editor's Note:
  • To make this recipe in a slow cooker, follow steps 1 through 3. You may brown the lamb before adding it to the slow cooker, if you like (step 4). Combine all of the ingredients except the yogurt and cilantro in a slow cooker and cook on low for 8 to 10 hours. Stir in the yogurt; cover and cook for 10 minutes more. Top with cilantro before serving.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2012

Really, really good. It tastes very rich, yet doesn't feel heavy. I started prepping the ginger and garlic, then thought to myself, "Those onions are going to take awhile; I should get those going." So, while the onions were caramelizing, I finished the spice puree and cubed the lamb. I also added the saffron threads to the yogurt and let them soften for about 20 minutes. I had just about a pound and a half of lamb, but I made the full amount of sauce—just reducing the chiles slightly. Oh, and I didn't have blanched almonds, so just used regular raw almonds. I think the leftovers are going to be even better than the original meal!

Most Helpful Critical Review
Jul 07, 2015

Based on all of the other reviews something must have gone wrong but there was an odd taste. I threw the whole thing out! The UK recipe called for 6 tbs oil (didn't specify veg) so I used coconut oil. I figured since there was coconut in it, this would be good. This might have been the problem but I'm not sure. I also did it in the slow cooker (also recommended on the UK site). A costly dish to throw away :-(

Nov 19, 2012

Great recipe, but the sauce broke for me even though I followed the instructions to a tee. Next time I will try adding the greek yogurt closer to the end and removing it from the heat. Very good flavor even with the broke sauce.

Oct 01, 2012

This recipe is fantastic - it has the perfect amount of heat, and the almonds added a nice crunchy texture. This one is definitely going to get repeated in my house.

Apr 23, 2013

I have made this once and will be making it again in two night's time. It is restaurant-style, but high-end restaurant style. The sauce was creamy and full of wonderful flavors. I plan on making it with some onion kulchas and ginger basmati this time. Truly a wonderful dish.

Feb 03, 2013

I made this for a middle eastern themed dinner with my gourmet club, and it was absolutely delicious! The only change I made was that I halved the heat -- it was still kickin'! This dish got rave reviews and I'll definitely make it again. I served over lentils and rice, with a side of roasted squashes. Awesome recipe and thanks for sharing!!!

Oct 15, 2013

My husband and I made this for dinner tonight and we LOVED it! I used ground lamb instead of cubed because it was on sale and the substitution was fantastic. Be sure and add enough salt to bring out all of the beautiful Indian spices. This is going in my recipe box... and I am a very discriminating recipe box collector!!!

Feb 15, 2013

Amazing!!! Made it with Kashmiri Garam Masala from this site.


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  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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