Recipe by The Gnome
"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!"
Watch video tips and tricks
dried red chile peppers
fresh green chile peppers
Kashmiri garam masala
1 (1 inch) piece
fresh ginger root, peeled and grated
dried unsweetened coconut
onions, thinly sliced
lamb meat, cut into 1 1/2-inch cubes
salt to taste
whole blanched almonds
chopped fresh cilantro
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!
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.
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.
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.
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!!!
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!!!
Amazing!!! Made it with Kashmiri Garam Masala from this site.
This was a tasty recipe. I wouldn't say "5 stars" because I am not crazy-blown-away, but it was enjoyable and a nice, elegant dinner for my hubby, who very much enjoys this type of cuisine. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 318
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.
See how to make a spicy, Indian-style curried lamb stew.
See how to make mini lamb balls in a spicy tomato and eggplant sauce.