Slow-Cooked Lamb Curry with Saffron and Almonds

A rich lamb curry simmered with saffron and toasted almonds, embodying Kashmir's gentle spice harmony.

Cuisine: Indian

Category: Beef

Prep: 20 minutes. Cook: 120 minutes.

Serves 4.

Ingredients

• 1.5 lbs Lamb shoulder
• 2 medium Onions
• 1 cup Tomatoes
• 1.5 tbsp Ginger
• 1.5 tbsp Garlic
• 1 tbsp Kashmiri red chili powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/4 tsp Saffron threads
• 1/4 cup Almonds
• 3 tbsp Ghee
• 1.5 cups Water or broth

Instructions

1. Step 1: Heat 3 tbsp ghee in a heavy pot over medium heat until shimmering. Add 2 medium chopped onions and cook until golden brown, about 10 minutes, stirring occasionally.
2. Step 2: Add 1.5 tbsp minced ginger and 1.5 tbsp minced garlic, and cook for 2 minutes until fragrant.
3. Step 3: Stir in 1 tbsp Kashmiri red chili powder, 1 tsp ground cumin, and 1 tsp ground coriander, and cook for 1 minute to toast the spices.
4. Step 4: Add 1.5 lbs cubed lamb shoulder, 1 cup tomato puree, and 1.5 cups water or broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until lamb is tender.
5. Step 5: Soak 1/4 tsp saffron threads in 1 tbsp warm water for 5 minutes. Stir the saffron and its soaking liquid into the curry, then add 1/4 cup sliced almonds. Cook uncovered for 15 minutes.
6. Step 6: Season with salt to taste, then garnish with fresh cilantro.