Lamb Cashmir
Discover the rich, aromatic flavors of Lamb Cashmir, an indulgent Kashmiri-inspired curry that's both hearty and elegant. Tender lamb cubes are marinated in spiced yogurt, then slow-cooked to perfection in a luxurious gravy infused with warm whole spices, ginger-garlic paste, and a medley of ground spices like coriander and cumin. The addition of dried apricots, golden raisins, and slivered almonds imparts a subtle sweetness that perfectly balances the dish's robust spice profile. Cooked in ghee for an authentic touch and finished with a sprinkle of garam masala and fresh cilantro, this dish is best served with fluffy basmati rice or buttery naan for a meal that's as comforting as it is flavorful. Perfect for special occasions or a gourmet night in, Lamb Cashmir promises a delectable journey to the rich culinary heritage of Kashmir.
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Recipe Information
Ingredients
- 500 g boneless lamb, cut into 1-inch cubes
- 200 g plain yogurt
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 3 tbsp ghee or clarified butter
- 1 tsp kashmiri red chili powder
- 0.5 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 bay leaf
- 6 dried apricots, chopped
- 2 tbsp golden raisins
- 2 tbsp slivered almonds
- 100 ml whole milk
- 250 ml water
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
In a large bowl, combine the plain yogurt, kashmiri red chili powder, turmeric powder, and a pinch of salt. Add the lamb cubes, coat the pieces thoroughly, and marinate for 30 minutes.
Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf, and sauté until fragrant, about 1 minute.
Add the chopped onion and cook until golden brown, stirring frequently, about 8–10 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
Add the ground coriander, ground cumin, and a pinch of garam masala. Stir well to toast the spices for 1–2 minutes.
Add the marinated lamb along with all the marinade to the pot. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the lamb is browned on all sides.
Add the water, whole milk, and salt. Mix well and bring to a boil.
Reduce the heat to low, cover, and simmer for 60 minutes or until the lamb is tender. Stir occasionally, adding a bit more water if needed to maintain a thick gravy consistency.
Add the chopped dried apricots, golden raisins, and slivered almonds during the last 15 minutes of cooking. Stir to incorporate their sweetness into the curry.
Check the seasoning and adjust salt if needed. Sprinkle the remaining garam masala and stir lightly before turning off the heat.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or paratha.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 582.0 g | 212% | |
| Dietary Fiber | 76.9 g | 275% | |
| Total Sugars | 455.9 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1236 mg | 95% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 10123 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
