Dinner

Kashmiri Lamb with Whole Spices

A Kashmiri-style braised lamb with whole spices including Kashmiri chilli for deep colour without excessive heat, dried ginger and fennel. Slow-cooked, fragrant and deeply warming.

Standardhigh_proteinGluten Free
355
kcal
24g
Protein
15g
Carbs
17g
Fat
£4.05
Per Serving
⏱ Prep: 15 min 🍳 Cook: 65 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Lamb Shoulder 400g 1000 kcal
Onions 2 medium 72 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Passata 1 carton 72 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3.5 tbsp 161 kcal
Ground Cumin 1 tsp 15 kcal
Ground Turmeric 1 tsp 9.4 kcal
Garam Masala 1.5 tsp 15 kcal
Chilli Flakes 1 tsp 10 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Brown lamb shoulder pieces in coconut oil in a large pan over high heat, 4-5 minutes per side. Remove and set aside.
  2. 22. Add onion to the pan and cook 12 minutes until deep golden. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground cumin, turmeric, garam masala and chilli flakes; stir 1 minute until fragrant.
  4. 44. Return lamb to the pan. Add passata, chicken stock and bay leaves; stir well.
  5. 55. Cover and cook on low heat 50-55 minutes until lamb is very tender and sauce has reduced to a thick, deep-coloured consistency.
  6. 66. Stir in fresh coriander and serve with basmati rice.

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