About this recipe

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Why you’ll love it

Restaurant-level flavor in ~60 min, no tomatoes, clean Kashmiri profile ⚡

Ingredients

• 🐑 Lamb/mutton, bone-in chunks (shoulder/leg): 1 kg (2.2 lb)
• 🧂 Salt: ≈9 g (1½ tsp)
• 🛢 Mustard oil (or ghee): 45 ml (3 tbsp / 1.5 fl oz) dairy
• 🌿 Bay leaves: 2 • 🌿 Green cardamom: 4 • 🌿 Black cardamom: 1
• 🌿 Cloves: 4 • 🌿 Cinnamon stick: 1 • 🟤 Asafoetida (hing): 1 pinch
• Yogurt–spice slurry dairy
• 🥛 Thick yogurt, whisked: 200 g (¾ cup / 7 oz) dairy
• 🌶 Kashmiri chili powder (mild, color): 2 tbsp (12 g / 0.42 oz)
• 🌿 Ground fennel: 2 tsp (6 g / 0.21 oz)
• 🫚 Dry ginger powder (sonth): 1 tsp (3 g / 0.1 oz)
• 🌱 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌿 Kashmiri garam masala (or regular): ½ tsp (1.5 g)
• 💧 Warm water: 400–500 ml (1¾–2 cups / 14–17 fl oz)

Preparation

• 1 Sear Heat mustard oil until it just smokes; cool 30 s (tames pungency). Add whole spices + hing; sizzle 20–30 s. Add lamb + salt; brown 6–8 min.
• 2 Slurry Whisk yogurt with all ground spices and 400 ml warm water.
• 3 Build sauce Lower heat. Add slurry a ladle at a time, stirring so the yogurt doesn’t split. Bring to a gentle simmer.
• 4 Simmer Cover and cook 45–55 min, stirring occasionally, until lamb is tender and oil rises. Add a splash of water if needed for a silky, spoon-coating gravy.
• 5 Finish Adjust salt. Rest 5 min. Serve with basmati rice or naan.

Timing details

Nutrition

Estimated values per serving.

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