Kashmiri Lamb Recipe

Kashmiri Lamb Recipe

How To Make Kashmiri Lamb Recipe

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Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • 800g lamb, cut into pieces
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seeds
  • 4 cloves
  • 2 cardamom pods
  • 2 cinnamon sticks
  • 4 cups water
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh coriander leaves for garnish


  1. Heat oil in a large pot or pressure cooker. Add fennel seeds, cloves, cardamom pods, and cinnamon sticks.

  2. Add chopped onions and sauté until golden brown.

  3. Add minced garlic and grated ginger. Cook for 1-2 minutes.

  4. Add lamb pieces and cook until browned on all sides.

  5. Add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the lamb.

  6. Add green chilies and water. Give it a stir, cover the pot, and let it simmer for 1 hour or pressure cook for 20 minutes.

  7. Remove the lid and cook for another 10 minutes to thicken the gravy.

  8. Garnish with fresh coriander leaves.

  9. Serve hot with steamed rice or naan bread.


  • Calories : 516kcal
  • Total Fat : 32g
  • Saturated Fat : 11g
  • Cholesterol : 150mg
  • Sodium : 310mg
  • Total Carbohydrates : 8g
  • Fiber : 2g
  • Sugar : 2g
  • Protein : 48g
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