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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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. Whisk 1/2 cup yogurt smooth. Measure all spices: kashmiri chilli powder, ground fennel, ground ginger, ground coriander, turmeric, garam masala.
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.
Sear
Add lamb pieces and sear 5 minutes over medium-high heat, turning occasionally, until edges brown. Lower heat to low.
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.
Build 2
Add yogurt one tablespoon 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.
Reduce
Uncover and simmer over medium 3 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.
Plate
Transfer curry to a serving bowl, garnish with fresh coriander, and serve alongside steamed basmati rice, mixed pickle, and roasted papad.
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