Kashmiri lamb curry

Author:: Caroline Velik
Time:: 1-2 hours
Difficulty:: Medium
Serves:: 4
Rating:: Rating: 3 out of 5 stars
6 reader ratings

An easy curry that makes use of ready-made curry pastes. You can use lesser meat cuts, which will become tender with the long cooking time. You could also cook this in the oven.

Indian lamb curry with spinach. Kashmiri lamb curry. Caroline Velik CURRY recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik, serving dish from Essential Ingredient, background material from Minimax, MUST CREDIT.

Photo: Marina Oliphant

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Ingredients

1 cup yoghurt
pinch saffron
3 tbsp almonds, coarsely ground
1 kg diced lamb
2 tbsp ghee
2 onions, peeled and sliced
375g bottle Rogan Josh Curry simmer sauce
1 bunch fresh spinach
juice of half a lemon
1 cup water

Method

Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.

Heat ghee in a large frying pan and cook onions a few minutes until softened.

Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1 1/2 hours until lamb is tender. Add water if needed.

Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.

When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.

Serve with rice and pappadums.

Main ingredient:: Lamb
Cuisine:: Indian
Course:: Main-course

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