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    Kashmiri Lamb Curry

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    Kashmiri Lamb Curry

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

    Serves: 6


    • A pinch of saffron strands
    • 100g blanched almonds
    • 4 tablespoons sunflower oil
    • 3 onions, sliced
    • 2 cloves garlic, finely diced
    • 1/2 teaspoon ginger, finely diced
    • 3 dried chillies, preferably Kashmiri
    • 5 green cardamoms
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1kg lean lamb leg, diced
    • 140ml double cream
    • Salt
    • Freshly ground black pepper
    • 140ml natural Greek yogurt


    1. Put the saffron in a small bowl, cover with 300ml warm water and leave to infuse. Set the oven to its highest setting and scatter the almonds onto a non-stick baking tray. Place in the oven and roast for about 5 minutes, or until they turn golden. Remove and set aside.
    2. Place the oil in a large saucepan over a medium heat and fry the onion, garlic, ginger and chillies until the onions are soft. Add the cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. Turn up the heat, add the lamb and fry until it browns.
    3. Add the saffron water, cream and seasoning. Cover and simmer for an hour, then add the almonds and cook for 30 minutes or until the lamb is tender. Remove from the heat, stir in the yogurt and serve.

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