Indian · Dinner
Saffron Yogurt Lamb Curry
Kashmiri Lamb Curry
A Kashmiri lamb curry in a yogurt-thickened gravy fragrant with fennel, ginger powder, and kashmiri chillies, finished with a touch of saffron.
$$
10 minsPrep
45 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
2gSugar
1gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Soak saffron threads in 2 tbsp warm milk for 10 minutes. Cut 440g lamb shoulder into 1.5-inch pieces. Lightly crush cardamom pods and black cardamom. Measure all spices: Kashmiri chilli powder, ground fennel, ground ginger, ground coriander, turmeric, and garam masala.
2
Bloom
Heat 3 tbsp ghee and 1 tbsp oil in a heavy saucepan over medium-high heat. Add asafoetida, bay leaves, cardamom, black cardamom, cinnamon, and cloves; sizzle 30 seconds until fragrant and oils release.
3
Sear
Add lamb pieces and sear 5–6 minutes over medium-high heat, turning occasionally, until edges brown. Lower heat to low.
4
Build 1
Add Kashmiri chilli powder and 1/4 cup water; stir 30 seconds until chilli blooms deep red. Add fennel, ginger, coriander, turmeric, and salt; stir 30 seconds to coat.
5
Build 2
Add yogurt 2 tablespoons at a time over 2 minutes, stirring constantly to prevent splitting. Add 500ml hot water, stir, cover, and simmer low 40 minutes until lamb is fork-tender, stirring once halfway through.
6
Reduce
Uncover and simmer over medium 3–4 minutes if gravy is loose—it should coat the meat in rich red sauce. Stir in saffron milk, remaining 1 tbsp ghee, and garam masala off heat. Cover and rest 2 minutes.
7
Plate
Transfer curry to a serving bowl, garnish with fresh coriander, and serve alongside steamed basmati rice, mixed pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 4 tbsp ghee
- 1 tbsp neutral oil
- 1 small pinch asafoetida
- 2 bay leaves
- 6 green cardamom pods
- 2 black cardamom pods
- 2 cinnamon sticks
- 6 cloves
- 4 tsp Kashmiri chilli powder
- 3 tsp ground fennel
- 2 tsp ground ginger
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 120ml (1/2 cup) plain whole-milk yogurt
- 2 small pinches saffron threads
- 2 tbsp warm milk
- 1 tsp garam masala
- 2 tbsp fresh coriander