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Kashmiri lamb curry recipe

Kashmiri lamb curry

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.

See method
  • Serves 6
  • 10 mins to prepare and 6 hrs to cook
  • 522 calories / serving
  • Freezable

Ingredients

  • 750g 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 lamb or chicken stock
  • 300g (10oz) natural yoghurt
  • basmati rice, to serve
  • small handful coriander, to serve

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Each serving contains

Energy
2175kJ 522.0kcal
26%
Fat
36g
high52%
Saturates
10g
high48%
Salt
0.4g
low7%
Sugars
9g
low10%

of the Reference intake

Carbohydrate 13.4gProtein 36.8gFibre 4.9g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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