Saffron-Infused Kashmiri Lamb with Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender lamb slow-cooked in a fragrant yogurt-based sauce with saffron and cardamom, served with steamed basmati rice. This indian-inspired one pot ready in about 165 minutes blends lamb shoulder, plain yogurt, saffron threads into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1.5 lbs lamb shoulder
• 1 cup plain yogurt
• 1/4 tsp saffron threads
• 6 green cardamom pods
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp ghee
• 1 large, finely chopped onion
• 1 cup, diced tomato
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1.5 cups basmati rice
• 3 cups water

Instructions

1. Step 1: Trim excess fat from lamb shoulder and cut into 1-inch cubes. Place in a bowl with 1/2 cup yogurt, saffron threads, and 3 cardamom pods (crushed), then mix well and marinate for 1 hour.
2. Step 2: Heat ghee in a heavy pot over medium heat. Add chopped onion and cook until golden brown (about 8 minutes), stirring occasionally. Add ginger paste, garlic paste, and remaining 3 cardamom pods, cooking for 2 more minutes until fragrant.
3. Step 3: Add marinated lamb and diced tomatoes to the pot, stirring to coat. Cook for 5 minutes until tomatoes break down. Stir in cumin, coriander, and salt, then pour in remaining 1/2 cup yogurt, stirring constantly to prevent curdling.
4. Step 4: Reduce heat to low, cover, and simmer gently for 1.5 hours until lamb is fork-tender, adding 1/4 cup water if mixture becomes too thick.
5. Step 5: While lamb simmers, rinse basmati rice under cold water until water runs clear. Bring 3 cups water to a boil in a pot, add rice, reduce heat to low, cover, and cook for 15 minutes until water is absorbed.
6. Step 6: Serve lamb curry over steamed basmati rice, drizzling with any remaining sauce from the pot.