Slow-Cooked Kashmiri Lamb with Saffron and Yogurt
Tender lamb slow-cooked in a fragrant Kashmiri spice blend with saffron and creamy yogurt, delivering rich and aromatic flavors. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 2-inch chunks, plain yogurt, saffron strands for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 2-inch chunks
- 1 cup plain yogurt
- 1/4 tsp saffron strands
- 1 large onion, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp ground coriander
- 1 tsp ground fennel seeds
- 3 tbsp vegetable oil
- 1.5 tsp salt
- 1 cup water
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: Soak 1/4 tsp saffron strands in 2 tbsp warm water for 10 minutes to release color and aroma.
- Step 2: Heat 3 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and fragrant.
- Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
- Step 4: Add 1 tbsp Kashmiri red chili powder, 1 tsp ground coriander, 1 tsp ground fennel seeds, and 1.5 tsp salt. Cook spices with the onion mix for 2 minutes, stirring continuously.
- Step 5: Add 1.5 lbs lamb shoulder chunks and sear for 5 minutes, stirring to coat pieces well with the spice mixture.
- Step 6: Reduce heat to low and stir in 1 cup plain yogurt and the saffron water. Mix thoroughly until lamb pieces are covered.
- Step 7: Pour 1 cup water, cover the pot with a lid, and simmer on low heat for 1.5 to 2 hours until lamb is tender and sauce thickens, stirring occasionally.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro leaves before serving to add freshness and color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kashmiri Lamb with Saffron and Yogurt take to make?
Total time is about 140 minutes (20 min prep + 120 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 Slow-Cooked Kashmiri Lamb with Saffron and Yogurt?
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 plain yogurt from drying out.
Can I substitute ingredients in Slow-Cooked Kashmiri Lamb with Saffron and Yogurt?
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 Slow-Cooked Kashmiri Lamb with Saffron and Yogurt 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 Slow-Cooked Kashmiri Lamb with Saffron and Yogurt?
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.
