Slow-Simmered Lamb Curry with Saffron and Almonds

A fragrant Kashmiri-inspired lamb curry simmered in a creamy yogurt sauce with saffron and toasted almonds.

Cuisine: Indian

Category: Beef

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 lbs lamb shoulder
• 1/2 cup plain yogurt
• 1/8 tsp saffron threads
• 1/4 cup almonds
• 1 medium onion
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 2 tbsp ghee

Instructions

1. Step 1: In a small bowl, combine 1/2 cup plain yogurt with 1/8 tsp saffron threads and let sit for 10 minutes to infuse.
2. Step 2: Heat 2 tbsp ghee in a heavy pot over medium heat. Add 1 medium chopped onion and cook until golden brown (about 8 minutes), stirring occasionally to prevent burning.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp Kashmiri red chili powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp turmeric; cook for 2 minutes until fragrant and spices are well incorporated.
4. Step 4: Add 1.5 lbs lamb shoulder cubes and cook for 5 minutes, stirring to sear meat on all sides.
5. Step 5: Stir in the infused yogurt mixture and 1 cup water; bring to a gentle simmer.
6. Step 6: Reduce heat to low, cover, and simmer for 1.5 hours until lamb is tender.
7. Step 7: Stir in 1/4 cup sliced almonds and cook uncovered for 10 minutes until almonds are softened.
8. Step 8: Season with salt to taste and garnish with 2 tbsp chopped cilantro.