Kashmiri-Style Lamb
A Kashmiri-style lamb curry from northern India, spiced with masala, chili and saffron and finished with yogurt.
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 4 tbsp | 60 ml | olive oil |
| 900 g | lamb, cut into cubes | |
| 2 cloves | garlic, crushed | |
| 4 tbsp | 60 ml | masala |
| 1 tsp | 5 ml | chili |
| 8-10 threads | saffron | |
| — | salt | |
| 2/3 cup | 160 ml | yogurt |
Instructions
- Heat the olive oil in a pan and fry the lamb, stirring well throughout. Then lower the heat, cover and cook for about 10 minutes. 2. Add the remaining spices except the yogurt and stir well. If the meat is too dry, add a very small amount of boiling water. Cover and simmer for another 10 minutes. 3. Remove the pan from the heat and let the dish cool. Then add the yogurt one spoonful at a time, stirring constantly. 4. Return the dish to the heat and cook uncovered over low heat until thickened. Serve hot.