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Kashmiri Lamb And Potato Curry by Shai Ayoub

Updated: Mar 7, 2021

Kashmiri Lamb and Potato Curry


1/2 cup vegetable oil

1 tsp cumin seeds

5 cloves

1 star anise

3 green cardamoms

1 cinnamon stick 5cm

2 bay leafs

2 onions finely sliced

1 to 2 tbsp ginger garlic paste

1/2 tsp red chilli powder

1/4 tsp turmeric

3 tsp Kashmiri basaar mix

2 tbsp tomato purée

1 kg lamb on the bone

3 potatoes chopped into pieces


1. Heat the oil in a pan.

2. Add the cumin seeds, cloves, star anise, green cardamoms, cinnamon stick, bay leaves and let sizzle a minute

3. Add the onions and fry until lightly golden approx 15 minutes on moderate heat.

4. Add garlic and ginger and let cook a minute.

5. Reduce heat to add spices. Mix well and let cook a minute or so.

6. Add the tomato purée well and stir until oil separates.

7. Add the lamb and mix well. Let cook 5-7 minutes.

8. Add water so that it just covers the meat and put the lid on let cook on moderate heat for 30 to 40 minutes

9. Add potatoes (add a little more water if needed).

10. Let cook for another 30 minutes or so until potatoes and meat cooked

Garnish with fresh coriander 😊

*photo credits and dish made by Greg Crawford


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