Yogurt Lamb Curry Recipe
Lamb is the most popular meat used in Kashmiri cuisine. Wazwan, a royal feast, which is a multi-course meal spread consists mostly non vegetarian dishes. Most of the dishes are lamb based dishes, chicken is used too. It’s a feast fit for kings and consists of an array of about more than 30-course banquet. Rogan gosh, goshtaba, saffron pulao, kahwa, phirnee being some of the most popular dishes. In Kashmiri cuisine curd is used in most of the dishes, be it for gravy or in marinating. A range of aromatic spices, dry fruits, ghee, saffron, Kashmiri red chilies are used in cooking. This yogurt lamb curry is not really an authentic Kashmiri curry, because traditionally mawal flowers are used in the curry. Since I do not have access to mawal flowers I modified the recipe according to my conveniences.
If you like this recipe, you can also try other Mutton recipes such as
- 500 grams Lamb
- 2 Onions , ground to paste
- 2 teaspoon Garlic , ground to paste
- 1-1/2 teaspoon Dry ginger powder
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Black cardamom (Badi Elaichi)
- 2 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Garam masala powder
- 1 cup Curd (Dahi / Yogurt)
- 5 Kashmiri dry red chillies
- 4 tablespoon Ghee
- Salt , to taste
- Water , as required
- 1 tablespoon Mint Leaves (Pudina) , dry
How to make Yogurt Lamb Curry Recipe
To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.
Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.
In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.
Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.
Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.
If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.
Finally sprinkle garam masala, dried mint leaves, mix and serve hot.