Kasmiri lamb curry

October 14, 2008 (Last Updated: January 11, 2019)
Kasmiri lamb curry recipe

This Kasmiri lamb curry is rich and flavourful and ideal for cold winter evenings. Wrap the curry up in buttery rotis. Yum! TO DRINK: Cobra beer – the perfect match for curry. 

Kasmiri lamb curry

Serves: 4
Cooking Time: 2 hours plus extra for marinating


  • 2 small dried red chillies
  • 1 small cinnamon stick, roughly broken
  • 10ml (2 tsp) fennel seeds
  • 10ml (2 tsp) coriander seeds
  • 60ml (¼ cup) black peppercorns
  • 3 cardamom pods
  • 1kg leg of lamb, trimmed and diced
  • 60ml (¼ cup) olive oil 2 onions, finely sliced
  • 1 garlic clove, finely chopped
  • 3ml (½ tsp) ginger, finely grated
  • 5ml (1 tsp) ground garam masala
  • a pinch of saffron threads
  • 250ml (1 cup) warm water
  • 100g ground almonds
  • 160ml (²/³ cup) fresh cream sea salt, to taste
  • 250ml (1 cup) thick plain yoghurt
  • 4 rotis
  • fresh coriander leaves, to garnish
  • pomegranate seeds, to garnish, optional



Place the chillies in a small frying pan and cook for few seconds. Transfer to a spice grinder or food processor and grind until roughly chopped.


Place the cinnamon stick, fennel and coriander seeds, peppercorns and cardamom in a dry frying pan and cook until fragrant, about 2 minutes. Add this to the chillies in the spice grinder and grind to a fine powder.


Place the lamb in a mixing bowl, add the spices and 15ml (1 tbsp) of the oil, and mix to combine. Cover and place in the fridge for 3 – 6 hours.


Place the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ginger, and cook until soft and golden, about 10 minutes. Add the garam masala and cook for 5 minutes. Increase the heat to high, add the marinated lamb and cook until it is nicely browned.


Combine the saffron and warm water in a small bowl and set aside.


Add the saffron water, threads, almonds, cream and salt to the lamb and stir to combine. Cover and simmer until the lamb is tender, about 1 hour 15 minutes.


Remove from the heat and stir in the yoghurt.


Serve the curry wrapped in rotis and garnished with coriander leaves and pomegranate seeds.


Send this to a friend