Ingredients (4 servings)

  • 4 dried red chillies
  • 3 fresh green chillies
  • 1 tsp cumin seeds
  • 1 tsp Kashmiri garam masala
  • 2.5 cm piece of root ginger,
    peeled and grated
  • 5 garlic cloves, crushed
  • 4 tbsp desiccated coconut
  • 3 tomatoes, chopped
  • 6 tbsp oil
  • 2 large onions, sliced thinly
  • 1Kg (2 lb) lamb, washed, pat dry and cut into 4 cm cubes
  • 285ml plain yoghurt
  • 1 tsp saffron threads
  • 20 blanched almonds
  • A handful chopped coriander
  • Salt to taste


Grind the red and green chillies, cumin seeds, garam masala, ginger, garlic, desiccated coconut and tomatoes together into a smooth paste.
Heat the oil in a pan and fry the onions until golden.
Add the spice paste and fry until the oil separates from the mixture.
Now add the lamb pieces and salt. Stir frequently and cook until the meat is almost done.
Add the yoghurt, saffron and blanched almonds and mix well.
Cook over a low heat until the meat is tender and the gravy is thick.
Garnish with chopped coriander leaves.
Serve with hot freshly steamed rice.