Kashmiri Lamb Curry (heat 5/10)

Kashmiri Lamb Curry (heat 5/10)
Serves: 4-6

A delicious medium curry with a bit of a bite from the Kashmiri chillies. The lime and spice marinade works beautifully as a bbq marinade (see BBQ recipe ideas). (40g net) NB contains mustard


  • 1 packet Kashmiri lamb curry spice mix (recipe card included)
  • 1kg/2lb lamb cut into generous bite-sized pieces
  • 1tbsp oil
  • 300ml/1/2 pint ‘secret sauce
  • Fresh small chillies (optional)
  • Juice of 1 lime
  • 3 tbsp ground almonds
  • 1 tsp sugar (optional)
  • 2 tbsp full fat crème fraiche or yoghurt
  • Handful of fresh coriander, to serve


  1. Mix the spice mix with the lime juice to make a paste.
  2. Thoroughly mix with the lamb and leave to marinate in a cool place for a few hours or, preferably, overnight in the fridge.
  3. Heat the oil in a heavyweight pan and brown the lamb.
  4. Add ‘your secret sauce’, stir well and bring to the boil.
  5. Simmer for an hour, or until the lamb is tender.
  6. Add the almonds and crème fraiche or yoghurt and cook for a further 10 minutes until thickened. Taste at this stage as you may wish to add a touch of sugar.
  7. Then serve with rice and garnished with the coriander.

Cook's Notes

  1. This recipe would traditionally use double cream, but crème fraiche and yoghurt are sharper and lighter and balance the richness of the almonds.
  2. If you find it is too thick or too rich, add a little lime juice just before serving

Send Us Your Comments

Subtract 12 from 77?