Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless lamb shoulder, cubes
- 4.9 oz (140 g) onion, sliced
- 4.2 oz (120 g) plain Greek yogurt
- 0.4 oz (10 g) garlic, minced
- 0.4 oz (12 g) ginger, grated
- 2.5 tsp (5 g) paprika
- 1.0 tsp (2 g) ground fennel
- 1.0 tsp (2 g) ground cumin
- 0.5 tsp (1 g) ground cinnamon
- 3.1 tsp (14 g) olive oil
- 13.5 US fl oz (400 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a heavy pot and brown lamb in two batches. Set aside and soften onion in the pot for 8 minutes.
- Lower heat and add garlic, ginger, paprika, fennel, cumin and cinnamon for 30 seconds. Stir in yogurt gradually so it does not scorch.
- Return lamb with water and salt. Bring to a gentle simmer, cover and cook on low for 1 hour 45 minutes to 2 hours until fork-tender.
- Stir occasionally, adding hot water if needed. Uncover for the last 10 minutes to thicken the sauce.
Cook’s note: A pantry-friendly adaptation, rather than a definitive Kashmiri recipe; regional versions vary substantially.
Allergens: Milk.
Approximate nutrition per serving: 551 kcal · Protein 45 g · Carbohydrates 14 g · Fat 35 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.