Name: Kashmiri lamb curry
Prep time: 120 min
Cook time: 95 min
Total time: 215 min
Yield: 6
Ingredients: 1 cup natural yoghurt; saffron threads; 3 tablespoon almonds, ground coarsely; 1 kilogram diced lamb; 2 tablespoon ghee; 2 onions, peeled and sliced; 450 gram jar rogan josh curry simmer sauce; 150 gram baby spinach leaves; 1/2 lemon, juiced; 1 cup water; steamed rice, to serve; naan bread, to serve

Kashmiri lamb curry

Serves 6

Prep

Cook

1H 35M

Total

3H 35M

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Ingredients

1 cup natural yoghurt

saffron threads

3 tablespoon almonds, ground coarsely

1 kilogram diced lamb

2 tablespoon ghee

2 onions, peeled and sliced

450 gram jar rogan josh curry simmer sauce

150 gram baby spinach leaves

1/2 lemon, juiced

1 cup water

steamed rice, to serve

naan bread, to serve

Method

1.Mix yoghurt with saffron and almonds in bowl. Mix with lamb, cover with plastic wrap and place in fridge for 2 hours or overnight.

2.Heat ghee in frying pan and cook onions until soft, about 5 minutes. Add lamb and rogan josh sauce and simmer, covered, for 90 minutes until tender.

3.When lamb is almost ready, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for a further 5 minutes. Serve with steamed rice and naan bread.

Marinate the lamb the night before and you’ll be all ready to go. Saffron threads (a spice) and ghee (clarified butter) are available at the supermarket.
Note

Woman's Weekly Food

Ingredients

Method

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