Kashmiri-Style Lamb Curry with Saffron Yogurt

1. 1

   Put the red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes in a blender; pulse a few times to chop, then blend until smooth.

2. 2

   Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Lower the heat to medium-low, and continue cooking and stirring until very tender and golden brown, 10 to 15 minutes more.

3. 3

   Stir the spice paste into the onion and cook, stirring, until the oil separates from the mixture, about 3 minutes.

4. 4

   Add the lamb pieces and salt. Cook over medium-high heat, stirring frequently, until the lamb is browned on all sides, about 8 minutes.

5. 5

   Stir in the yogurt, saffron, and blanched almonds until evenly mixed.

6. 6

   Reduce the heat to low, cover, and simmer until the meat is tender and the gravy is thick, about 1 hour.

7. 7

   Garnish the curry with chopped cilantro before serving.

• Calories 782.43 kcal High
• Protein 52.9 g Good Source
• Carbs 46.24 g Moderate
• Total Fat 41.27 g High
• Saturated Fat 12.97 g High
• Trans Fat 0.78 g High
• Cholesterol 152.15 mg High
• Sodium 548.48 mg High
• Fiber 5.59 g Moderate
• Sugar 11.24 g High
• Added Sugar 0.0 g Low Source
• Calcium 550.21 mg Good Source
• Iron 4.53 mg Good Source
• Potassium 914.51 mg Moderate
• Vitamin A 168.81 mcg_rae Moderate
• Vitamin C 65.87 mg Good Source
• Vitamin D 0.28 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅