A Kashmiri lamb curry where yogurt and warming spices cook the meat into a deep red sauce with slow, steady heat.
25 min prep 90 min cook
Keeps the screen on · step-by-step guide · built-in timer
Fry the lamb meat with onion for 10 minutes.
Add yogurt and spices.
Cook for 80 minutes on low heat.
Yoğurdu azar azar ekleyin, sıcak tencerede kesilmesin.
Sıcak suyu katıp kısık ateşte 80 dakika pişirin.
💡 Tip: Add the yogurt to the pot at room temperature and spoon by spoonful; Cold yogurt clumps.
🍽️ Serving suggestion: Serve with basmati rice and naan bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~470
kcal calories
31
g protein
12
g carbs
31
g fat
3.5g
Sugar
0.9g
Fiber
516.3mg
Sodium
17.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (70%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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