Slow-Cooked Lamb with Saffron Yogurt and Almonds

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

Tender lamb simmered in a creamy yogurt sauce infused with saffron and toasted almonds, embodying Kashmiri hospitality through rich, aromatic flavors. This indian ready in about 110 minutes pairs Lamb shoulder, Full-fat plain yogurt, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.0 (14 ratings) Prep: 20 min Cook: 90 min Serves 4 Indian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix lamb shoulder cubes with 1/2 cup yogurt, Kashmiri red chili powder, cumin, coriander, and salt. Marinate for 30 minutes at room temperature.
  2. Step 2: Melt 2 tbsp ghee in a heavy pot over medium heat. Add finely chopped onion and cook until golden brown, about 8 minutes. Stir in minced garlic and grated ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add marinated lamb and cook for 5 minutes, browning all sides. Stir in tomato puree and cook for 3 minutes until raw smell dissipates.
  4. Step 4: Add remaining 1/2 cup yogurt, saffron threads soaked in 1 tbsp warm water, and 1 cup water. Bring to a gentle simmer, then reduce heat to low and cover.
  5. Step 5: Simmer for 1 hour 15 minutes, stirring occasionally, until lamb is fork-tender. Meanwhile, toast sliced almonds in a dry skillet over medium heat for 3 minutes until golden.
  6. Step 6: Stir toasted almonds into curry and cook for 5 more minutes. Garnish with fresh cilantro before serving.

Frequently asked questions

How long does Slow-Cooked Lamb with Saffron Yogurt and Almonds take to make?

Total time is about 110 minutes (20 min prep + 90 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 Lamb with Saffron Yogurt and Almonds?

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 lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Saffron Yogurt and Almonds?

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 Lamb with Saffron Yogurt and Almonds 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 Lamb with Saffron Yogurt and Almonds?

Indian indian 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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