Kashmiri Lamb Curry

This is a dish influenced by the Kashmir region of the India sub-continent and is perfect for slow cooking. It is a wonderful blend of spicy, sweet, creamy and rich flavours. Completely delicious!


900g Lamb neck fillets, cut into bite sized pieces
150ml Natural yogurt, lightly whisked
150ml Single cream
100g Shemin’s Indian Curry Paste
2 tbsp Sunflower oil
1 tbsp Fennel seeds (optional)
2 Onions sliced or chopped
2 Large tomatoes roughly chopped
200ml Lamb stock
2tsp Shemin’s Garam Masala
Chopped fresh coriander to garnish


1. Heat the oven to 150°C (300°F) Gas mark 2

2. Place the lamb in a large non-metallic bowl. Mix the yogurt, cream and 50g Shemin’s Indian Curry Paste and pour the mixture over the lamb. Toss to mix well, cover and marinate in the fridge for 2-3 hours or overnight if possible.

3. Allow the lamb to come to room temperature before cooking. Heat the oil in a heavy based casserole dish. Add the fennel seeds, and onions and stir-fry for 3-4 minutes. Add the remaining 50g Shemin’s Indian Curry Paste and cook gently for a couple more minutes.

4. Add in the lamb mixture and stir-fry for 5-6 minutes then stir in the tomatoes and stock, bring to the boil and remove from heat. Cover tightly and cook in oven for 2 hours or until the lamb is tender, stirring occasionally.

5. Before serving season to taste and mix in Shemin’s Garam Masala. Garnish with chopped coriander. Serve with naan and/or boiled rice

TIP: This recipe is also great cooked in a slow cooker for 4 hours or until the lamb is tender.

Serves 6

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