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Deep red, fragrant, rich. This Kashmiri curry is everything a curry should be. Slow cooked until the lamb just falls apart.
What you need 🛒
How to make it 👨🍳
Heat the Vegetable oil in a large, heavy casserole over high heat. Brown the Lamb shoulder diced in batches — do not crowd the pan. You want a deep, dark crust on all sides, not grey steamed meat. Remove and set aside.
Add the Onions to the same pan and fry over medium heat for 15 minutes until deeply golden and soft.
Add the Garlic cloves and Fresh ginger and cook for 2 minutes.
Add the Cardamom pods, Cinnamon stick, Kashmiri chilli powder, Ground coriander, and Ground cumin. Stir for 1–2 minutes until the kitchen smells fragrant.
Add the Plain yoghurt a tablespoon at a time, letting each spoonful absorb before adding the next — this stops it splitting.
Return the browned lamb to the pan. Add the Tinned chopped tomatoes, season with salt, and stir to combine.
Cover and simmer on a very low heat for 1½ hours, stirring occasionally, until the lamb is completely tender and falls apart easily.
Stir through the Garam masala, taste and adjust the seasoning, and scatter over Fresh coriander before serving.
