Kashmiri Lamb Curry Recipe

Make your Eid special by making this yummy Kashmiri Lamb Curry recipe. Check it out the recipe here!!

[one_third] Prep Time: 20 minutes + overnight[/one_third] [one_third]Cook Time: 10 hours[/one_third] [one_third_last] Servings: 5[/one_third_last]

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3 lbs. boneless lamb cut in one inch cubes
1 small onion grated
2 cloves garlic minced
1 tsp crushed coriander seeds
1 tsp salt
2 tsp cumin seed
1/2 tsp black pepper
1 tsp powdered ginger
1 tsp each of ground cloves and cardamom
1/2 tsp ground cinnamon
1/4 cup lemon juice
1 cup yogurt
1/4 cup butter
2 teaspoons curry powder

[/tab] [tab]Yield: 5 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Mix onion, garlic, coriander, salt, cumin, pepper, ginger, cloves, cardamom, cinnamon and lemon juice. Beat until smooth.

Step 2

Add yogurt and butter and blend again.

Step 3

Place lamb chunks in large gallon freezer bag and add the marinade.

Step 4

Place in a bowl and let stand overnight in refrigerator.

Step 5

Next morning, put lamb and marinade in the slow cooker and cook on low for 10 hours. Kashmiri Lamb Curry is ready to serve.

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Serve with soft naans, spicy fried aubergines and a sweet mango pickle.