Slow-Cooked Kashmiri Lamb with Saffron and Walnut Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender lamb pieces simmered in a fragrant saffron and walnut sauce, inspired by the rich flavors of Kashmir. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, walnuts, finely ground, onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 1/2 cup walnuts, finely ground
• 1 large (150g) onion, finely sliced
• 1 tbsp ginger-garlic paste
• 1/4 tsp saffron strands
• 2 tbsp milk, warm
• 1/2 cup yogurt
• 3 tbsp ghee or clarified butter
• 1 tsp fennel seeds
• 1 (2 inch) cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 6 black peppercorns
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 cup water
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Soak 1/4 tsp saffron strands in 2 tbsp warm milk for 15 minutes to release color and aroma.
2. Step 2: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp fennel seeds, 1 cinnamon stick, 3 green cardamom pods, 3 cloves, and 6 black peppercorns; sauté for 1 minute until fragrant.
3. Step 3: Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
4. Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
5. Step 5: Add 1.5 lbs lamb shoulder cubes and brown on all sides over medium-high heat for 5-7 minutes.
6. Step 6: Mix in 1/2 cup finely ground walnuts, 1 tsp coriander powder, 1/2 tsp red chili powder, and 1 tsp salt; stir well to coat the lamb.
7. Step 7: Whisk 1/2 cup yogurt until smooth and add it gradually, stirring continuously to avoid curdling.
8. Step 8: Pour in 1 cup water, add the saffron-infused milk, and bring to a gentle boil.
9. Step 9: Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender and the gravy thickens, stirring occasionally.
10. Step 10: Garnish with 2 tbsp chopped fresh coriander leaves before serving.