Kashmiri Lamb Recipe

We love a leg of lamb but this time we thought we’d go for something a bit different. This dish took a bit of organisation and preparation but it was well worth it!!!

Kashmiri Lamb is a family favourite and it’s actually quite easy to do.


Spice Mix:

4 cloves crushed garlic

Equivalent amount of fresh grated ginger

2 teaspoons cumin powder

1 teaspoon turmeric powder

1/2 teaspoon ground black pepper

1/2 teaspoon cinnamon powder

1/2 teaspoon cardamon seeds (ground in coffee grinder)

1/2 teaspoon chilli powder

1/4 teaspoon cloves (ground in coffee grinder)

2 teaspoons salt

Juice of 1 lemon (squeezed over the lamb after rubbing in spice mix)


200 ml natural yogurt

30g ground almonds

30g ground pistachios

A pinch of saffron


2 tablespoons of  honey


Step 1

Cut a criss-cross pattern in the leg of lamb. Make the cuts about 1/2 inch deep. This is to get those flavours deep into the meat.

Step 2

Mix all of the ingredients in the spice mix list together (apart from the lemon juice). Rub the spices all over the lamb and into the cuts.

Step 3

Squeeze the lemon juice all over the lamb.

Step 3

Mix the yoghurt into the ground almonds, pistachios and saffron.

Coat the lamb with the delicious, nutty, saffron infused yogurt.

Step 4

Step 5

Place in fridge for 1-3 days or at least 8 hours. The longer the better!

Step 6

Pour the honey on top and place in the oven (preheated to 230c). After 25 minutes reduce oven to 160c and cook for 2.5 hours. Check it every so often. You want a nice crispy glaze coating, this tastes amazing but also keeps the lamb nice and juicy. If you didn't want it crispy you can cook it in a tagine or cover it with foil.

Step 7

We served the tender, flakey, flavour infused Kashmiri lamb with exotic cauliflower-coconut cous-cous.


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