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There must be a thousand ways to make this hearty dish from Kashmir--a region of the northwestern Indian subcontinent. Marinate the lamb in yogurt to tenderize it, and add flavor with saffron since the dish is really about aroma. I also add tomato paste, which is not traditional but thickens like fresh pureed Kashmiri chiles would.

Recipe by Oxmoor House March 2014


Credit: Oxmoor House

Recipe Summary

1 hr 5 mins
10 hrs 5 mins
Serves 6 (serving size: 2/3 cup curry and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times. Combine garlic mixture, yogurt, and 2 teaspoons garam masala in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.

  • Add 1 1/2 cups water to bag; seal and shake to rinse lamb. Remove lamb from bag with a slotted spoon, reserving marinade in bag. Pat lamb dry with paper towels.

  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add half of lamb; cook 5 minutes or until browned, stirring occasionally. Remove lamb and juices from pan. Repeat procedure with remaining half of lamb.

  • Reduce heat to medium. Add cumin, cinnamon, cardamom, cloves, and bay leaves to pan; sauté 30 seconds. Add onion; sauté 4 minutes or until browned. Return lamb and juices to pan. Add paprika, ground red pepper, and saffron; cook 15 seconds. Add reserved marinade and tomato paste, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 1 hour or until lamb is tender. Remove from heat; stir in remaining 1/4 teaspoon garam masala, cilantro, and black pepper. Serve over rice.


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Nutrition Facts

200 calories; fat 8.3g; saturated fat 2.3g; mono fat 3.6g; poly fat 1.3g; protein 25.7g; carbohydrates 5.2g; fiber 1.3g; cholesterol 74mg; iron 3.2mg; sodium 496mg; calcium 36mg.