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Kashmiri slow-cooked lamb curry with whole spices and Kashmiri chillies — intense colour, deep flavour and royal heritage.
Ingredients
Instructions
-
1
Heat mustard oil to smoking point, cool slightly, then fry whole spices until fragrant.
5 min -
2
Add lamb and sear on high heat until browned on all sides.
💡 Tip: Browning = flavour. Don't rush this step.15 min -
3
Add kashmiri chilli paste, fennel and dry ginger powder. Stir for 5 minutes.
5 min -
4
Add whisked yoghurt one tablespoon at a time, stirring continuously to prevent curdling.
10 min -
5
Cover and slow-cook on low heat for 60 minutes until lamb is fall-off-the-bone tender.
💡 Tip: Add water if needed.60 min