Kashmiri Lamb is based on a Kashmiri curry and takes full advantage of the plethora of wonderfully aromatic and flavoursome spices from the region. Our Go Spice Shikara Blend is the most authentic for this dish but may be substituted by Jammu, Kerala or Shimla to make an equally delicious dish.
40g ghee or vegetable oil
1 large onion, chopped
2 tsp Go Spice Blend
4 tsp tomato puree
60g lamb shoulder, boneless and trimmed of fat and cut into 3cm cubes
1 tsp salt
120g natural yoghurt
fresh coriander leaves to garnish
Put the ghee or oil in a large saucepan over a medium heat. When hot, add the onions and Go Spice Blend, stir and fry for 10 minutes until soft.
Stir in the tomato puree and salt then add the lamb. Stir until the lamb is well coated with the other ingredients.
Add the water, bring to a simmer and cover the pan. Cook on a low heat for 1 hour or until the lamb is tender.
Once cooked, add the yoghurt, stir, scatter with fresh coriander leaves and serve.