Kashmiri lamb curry recipe

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  • Serves 6
  • 10 mins to prepare and 6 hrs to cook
  • 522 calories / serving
  • Freezable
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This Kashmiri curry is sweet and spicy and perfect for slow-cooking. A dark lamb curry with just the right balance of flavours - ideal for a low hassle dinner party. Best served with some basmati rice and a sprinkling of fresh coriander.

In a large, heavy-based saucepan, heat a little oil. Then fry the lamb in batches until browned on all sides. Remove to a plate. 

Add the onions and tomatoes to the saucepan. Cook down slightly, then add the star anise, ginger, garlic, turmeric, curry powder and ground coriander and fry on medium until fragrant.

Transfer everything to a slow cooker, including all remaining ingredients. Mix well and cook on low for 6-8 hours until the lamb is tender. 

Serve with the rice and some chopped coriander scattered over the curry sauce. 

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Indian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 750g (1 1/2lb) lamb breast, diced
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 1 star anise
  • 2.5cm (1in) piece root ginger, peeled and finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp turmeric
  • 1 tbsp curry powder (mild or medium)
  • 1 tsp ground coriander
  • 1 tbsp tomato purée
  • 200g (7oz) ground almonds
  • 2 tbsp raisins
  • 2 tbsp garam masala
  • 150ml (1/4 pint) lamb or chicken stock
  • 300g (10oz) natural yoghurt
  • basmati rice, to serve
  • small handful coriander, to serve
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  • Energy 2177kj 522kcal 26%
  • Fat 36.2g 52%
  • Saturates 9.5g 48%
  • Sugars 9.4g 10%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 13.4g Protein 36.8g Fibre 4.9g

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