Kashmiri Lamb Curry

An easy and delicious Indian dish. Slow cooked lamb in warming Indian spice flavours with a tang of yoghurt and a chilli kick.

Slow cooking makes use of cheaper cuts of meat for melt in the mouth texture and delicious deep flavour.

An easy and delicious Indian dish. Slow cooked lamb in warming Indian spice flavours with a tang of yoghurt and a chilli kick.

Slow cooking makes use of cheaper cuts of meat for melt in the mouth texture and delicious deep flavour.

Yields1 Serving
 1 Onion, peeled & finely diced
 25 g Butter
 2 Garlic Cloves - crushed
 2 tbsp Mrs Rogers Kashmiri Masala
 500 g Lamb - in 5cm cubes
 2 Tomatoes - diced
 1 cup Chicken Stock (or Vege)
 1 Mrs Rogers Bay Leaf
 ½ cup Plain Yoghurt
 Salt & Pepper to taste
1

On medium heat, melt butter in a heavy based pan and fry onions until turning golden.

2

Add garlic & Kashmiri Masala and fry for a minute until aromatic.

3

Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.

4

Transfer to an oven proof casserole dish and cook covered for 1.5 hours, stir through yoghurt and cook for a further 1 hour.

5

Serve with basmati rice & steamed green beans, topped with a dollop of natural yoghurt and chopped coriander leaves.

HINTS & TIPS: Use the spice mix as a rub on lamb chops and cutlets for the BBQ, or on a leg of lamb, slow roasted at 140˚C for 3-4 hours.

Ingredients

 1 Onion, peeled & finely diced
 25 g Butter
 2 Garlic Cloves - crushed
 2 tbsp Mrs Rogers Kashmiri Masala
 500 g Lamb - in 5cm cubes
 2 Tomatoes - diced
 1 cup Chicken Stock (or Vege)
 1 Mrs Rogers Bay Leaf
 ½ cup Plain Yoghurt
 Salt & Pepper to taste

Directions

1

On medium heat, melt butter in a heavy based pan and fry onions until turning golden.

2

Add garlic & Kashmiri Masala and fry for a minute until aromatic.

3

Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.

4

Transfer to an oven proof casserole dish and cook covered for 1.5 hours, stir through yoghurt and cook for a further 1 hour.

5

Serve with basmati rice & steamed green beans, topped with a dollop of natural yoghurt and chopped coriander leaves.

Kashmiri Lamb Curry