Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce

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

Tender lamb cubes infused with aromatic Kashmiri dry spices, cooked in a rich walnut and yogurt sauce for a warming, flavorful dish. This indian-inspired lamb ready in about 75 minutes blends lamb shoulder, diced, walnuts, finely ground, plain yogurt 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 450 calories and feeds 4, 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.

Prep: 15 min Cook: 60 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp ghee in a heavy-bottomed pan over medium heat until shimmering. Add 1/4 tsp asafoetida and 1 tsp crushed fennel seeds, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb diced lamb shoulder and 1 tsp salt, searing for 6-8 minutes, stirring occasionally until browned on all sides.
  3. Step 3: Stir in 1 tbsp Kashmiri red chili powder and 1 tsp dry ginger powder, cooking for 1 minute until the spices bloom and coat the meat.
  4. Step 4: Lower heat to medium-low and add 3/4 cup plain yogurt and 1/2 cup finely ground walnuts, stirring to combine into a thick sauce.
  5. Step 5: Pour in 1 cup water, cover, and simmer gently for 45 minutes until lamb is tender and the sauce thickens slightly.
  6. Step 6: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm with steamed rice or flatbread.

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Frequently asked questions

How long does Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce?

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 Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce 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 Sautéed Lamb with Kashmiri Dry Spices and Walnut Sauce?

Indian lamb 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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