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Kashmiri Lamb Curry

Make use of ready-made curry pastes and whip up this delightful lamb curry! Ready in 90 minutes, this dish can make anyone look like they're an expert in the kitchen.

Preparation time: 120 mins Cook time: 90 mins Serves: 3

Ingredients:

  • ½ cup yoghurt
  • pinch saffron
  • 3 tbsp almonds, coarsely ground
  • 500g diced lamb
  • 2 tbsp ghee
  • 1 onion, peeled and sliced
  • 375g bottle rogan josh curry simmer sauce
  • 2 cups fresh spinach leaves
  • juice of half a lemon

Method:

  1. Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the refrigerator.
  2. Heat ghee in a large frypan and cook onions until softened, a few minutes.
  3. Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1 ½ hour until the lamb is tender. Add water if needed.
  4. When the lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.

Tip: Use lesser meat cuts that will become tender with the long cooking time. You could also cook this in the oven if you don't have a slow cooker.

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