Name: Kashmiri Lamb
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: Serves 4
Cuisine: Indian
Ingredients: sea salt; 1 handful of flaked coconut or flaked/sliced almonds; 350 ml/12 fl oz/1½ cups hot lamb stock; 200 ml/7 fl oz/scant 1 cup plain yogurt; 1 tsp ground turmeric; brown basmati rice, to serve; 12 cardamom pods; 2 bay leaves; 1 large onion, chopped; 4 garlic cloves, crushed; 8 cloves; 1 cinnamon stick; 1 tbsp paprika; 7 cm/2¾ in piece of root ginger, peeled and grated; 1 green chilli, finely chopped; 1 kg/2 lb 4 oz diced shoulder of lamb, trimmed of excess fat; 3 tbsp coconut oil; 1 tsp ground cumin; 1 tsp ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Oh my, this is just one of the tastiest curries I’ve ever made. It’s rich in flavour and texture and unbelievably fragrant due to the many delicious spices and ginger. It has a real warmth to it and is great for your circulation. I like to serve this with brown basmati rice and some steamed green beans tossed in coconut oil, a squeeze of lemon juice and pinch of sea salt. The cucumber relish or fresh mango pickle is