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September 16, 2025
Kashmiri Lamb Recipe
Kashmiri lamb recipe represents over 30 years of treasured cooking wisdom, originally shared by a Kashmiri friend who introduced this authentic regional specialty. This time-tested preparation showcases the distinctive flavors of Kashmir's mountainous cuisine with its unique spice blend and cooking techniques. The traditional method creates incredibly tender lamb that's infused with aromatic spices characteristic of Kashmiri cooking. This authentic recipe has been perfected through decades of preparation, ensuring genuine flavors that transport you to the beautiful Kashmir valley. The long history behind this recipe guarantees exceptional results that honor the rich culinary traditions of this remarkable region.
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!
Prep Time:
35 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients
4 dried red chile peppers (such as cayenne)
3 long, green fresh chile peppers (such as Indian Jwala)
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cup dried unsweetened coconut
3 tomatoes, chopped
6 tablespoons vegetable oil
2 large onions, thinly sliced
2 pounds lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ teaspoon ground turmeric
1 cup plain yogurt
½ teaspoon saffron threads
20 whole blanched almonds
¼ cup chopped fresh cilantro
Directions
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.
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.
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
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.
Mix in yogurt, saffron, and blanched almonds until well combined.
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Garnish the curry with chopped cilantro before serving.
Cook’s Note
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.
Nutrition Facts (per serving)
| 489 | Calories |
| 35g | Fat |
| 16g | Carbs |
| 28g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 12g | 59% |
| Cholesterol 88mg | 29% |
| Sodium 132mg | 6% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 9g | |
| Protein 28g | 56% |
| Vitamin C 70mg | 78% |
| Calcium 134mg | 10% |
| Iron 3mg | 17% |
| Potassium 800mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
