Kashmiri-style lamb curry

Madhur Jaffrey loves Yesmien Bagh Ali's use of Kashmiri spices, cassia bark and cardamom to create this lamb curry
By Madhur Jaffrey
Kashmiri-style lamb curry
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 6 tbsp olive or sunflower oil
  • 2 medium onions, halved and finely sliced
  • 8 garlic cloves, finely grated or crushed
  • 2 cassia leaves or bay leaves
  • 2 black cardamom pods, lightly crushed
  • 5 cm cassia bark or cinnamon sticks
  • 1 tsp cumin seeds
  • 2½ cm fresh ginger, peeled and finely grated
  • 2 medium tomatoes, roughly chopped
  • 1 hot green chilli, roughly chopped
  • 1 tbsp shop-bought basaar mix or other Kashmiri spice mix
  • 75 g coriander leaves, and stalks, finely chopped
  • 750 g bone-in lamb, from the shoulder, leg, or both, cut into 3cm chunks
  • 1 tsp garam masala


1. Pour the oil into a large pan about 25cm in diameter and set it over a medium-high heat. Tip in the onions. Fry for 15 minutes, until brown.

2. Add the garlic and fry for 1 more minute. Add a tablespoon of hot water and stir it in.

3. Stir in the cassia leaves, cardamom pods, cassia bark and cumin seeds. Now add the ginger and fry for 30 seconds.

4. Tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for 4 minutes, stirring occasionally.

5. Sprinkle in the chilli and stir. Add the basaar mix, 1½ teaspoons of salt and a tablespoon of hot water. Cook for 5 minutes, stirring regularly. The oil will begin to separate from the paste.

6. Now add half the coriander and mix well for 1 minute. Drop the meat into the pan and brown all over for 10 minutes.

7. Pour in 750ml of hot water, cover and simmer over a low heat for one hour, stirring occasionally.

8. Add the garam masala, mix well, replace the lid and keep cooking gently for 10 minutes.

9. Fold in the remaining coriander before serving.

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