Kashmiri lamb curry
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.
Photo: Marina Oliphant
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- 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
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.