Kashmiri Lamb and Almond Curry with Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lamb simmered in a rich yogurt-based sauce with ground almonds and saffron, creating a luxurious and aromatic curry. This indian-inspired beef ready in about 105 minutes pairs Lamb, Almonds, Yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 35 min Cook: 70 min Serves 4 Indian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 500 grams lamb cubes, 1 cup plain yogurt, 2 tablespoons minced ginger, 3 minced garlic cloves, 1 teaspoon Kashmiri chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix well and marinate for 30 minutes.
  2. Step 2: Heat 3 tablespoons ghee in a heavy pot over medium-high heat. Add 2 medium chopped onions (about 200g) and cook until golden brown, about 8 minutes, stirring occasionally.
  3. Step 3: Add 500 grams marinated lamb cubes and cook for 5 minutes, stirring to brown meat on all sides.
  4. Step 4: Stir in 1/4 cup ground almonds and cook for 2 minutes.
  5. Step 5: Add 1 cup water and bring to a simmer. Cover and cook for 1 hour until lamb is fork-tender.
  6. Step 6: Stir in 1/4 teaspoon saffron threads (soaked in 1 tablespoon warm milk for 5 minutes) and cook for 5 more minutes.
  7. Step 7: Garnish with 2 tablespoons chopped cilantro. Serve hot.

Frequently asked questions

How long does Kashmiri Lamb and Almond Curry with Saffron take to make?

Total time is about 105 minutes (35 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Lamb and Almond Curry with Saffron?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb from drying out.

Can I substitute ingredients in Kashmiri Lamb and Almond Curry with Saffron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Lamb and Almond Curry with Saffron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Lamb and Almond Curry with Saffron?

Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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