Recipe

Kashmiri lamb curry

Jul 27, 2013 2:00pm
  • 2 hrs preparation
  • 1 hr 35 mins cooking
  • Serves 6
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Ingredients

Kashmiri lamb curry
  • 1 cup natural yoghurt
  • saffron threads
  • 3 tablespoon almonds, ground coarsely
  • 1 kilogram diced lamb
  • 2 tablespoon ghee
  • 2 onions, peeled and sliced
  • 450 gram jar rogan josh curry simmer sauce
  • 150 gram baby spinach leaves
  • 1/2 lemon, juiced
  • 1 cup water
  • steamed rice, to serve
  • naan bread, to serve

Method

Kashmiri lamb curry
  • 1
    Mix yoghurt with saffron and almonds in bowl. Mix with lamb, cover with plastic wrap and place in fridge for 2 hours or overnight.
  • 2
    Heat ghee in frying pan and cook onions until soft, about 5 minutes. Add lamb and rogan josh sauce and simmer, covered, for 90 minutes until tender.
  • 3
    When lamb is almost ready, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for a further 5 minutes. Serve with steamed rice and naan bread.

Notes

Marinate the lamb the night before and you'll be all ready to go. Saffron threads (a spice) and ghee (clarified butter) are available at the supermarket.

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