Randy Mayor
4 servings (serving size: about 2/3 cup)

Originating in Kashmir in northern India, where various trade routes and political rivalries have played out, this mild, aromatic lamb curry uses seasonings reflective of its crossroad status. It takes on a characteristic red hue from the use of bright-colored spices. Serve inside a pita pocket or with toasted pita chips.

How to Make It

Step 1

Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.

Step 2

Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.

Ratings & Reviews

Bradsbabe's Review

March 28, 2010
I haven't had lamb in years and decided to try this. I liked it very much, but my fiancee did not. He didn't like the gaminess of the meat nor the spices. I took the advice from other reviewers and used about 3 c. of beef broth for the sauce and I also added a diced red pepper. I enjoyed it and my meat was tender after 1 1/2 hours.

runcantrell's Review

January 25, 2010
I loved loved loved this dish. We had extended family over for dinner, and everyone enjoyed it. Other than cutting up the lamb (next time I'll have the butcher do it) the dish was pretty easy.