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Kashmiri Lamb

Often served during winter holidays in Pakistan, the tender lamb mixed with aromatic spices and yoghurt is simply irresistible. Serve with hot steamed rice.

Kashmiri Lamb

Kashmiri Lamb

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree, Main Course
Cuisine Pakistan
Servings 4 servings


  • 4 dried red chillies
  • 3 fresh green chillies
  • 1 tsp cumin seeds
  • 1 tsp Kashmiri garam masala
  • 2.5 cm piece of root ginger peeled and grated
  • 5 cloves garlic crushed
  • 4 tbsp desiccated coconut
  • 3 tomatoes chopped
  • 6 tbsp oil
  • 2 large onions sliced thinly
  • 2 lbs lamb washed, pat dry and cut into4 cm cubes
  • 285 ml plain yoghurt
  • 1 tsp saffron threads
  • 20 blanched almonds
  • a handful of chopped coriander
  • salt to taste


  • Grind the red and green chillies, cumin seeds, garam masala, ginger, garlic, desiccated coconut and tomatoes together into a smooth paste.
  • Heat the oil in a pan and fry the onions until golden.
  • Add the spice paste and fry until the oil separates from the mixture.
  • Now add the lamb pieces and salt. Stir frequently and cook until the meat is almost done.
  • Add the yoghurt, saffron and blanched almonds and mix well.
  • Cook over a low heat until the meat is tender and the gravy is thick.
  • Garnish with chopped coriander leaves.
  • Serve with hot freshly steamed rice.
Keyword Kashmiri, Kashmiri Lamb, Lamb
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