Kashmiri lamb curry

  • Time cooking time: 2 hours total
  • Yield Serves: 6


    1 tablespoon olive oil
    2 pounds lamb shoulder, cubed
    1 large onion, chopped
    2 tablespoons hot curry paste
    1 (14-ounce can) coconut milk
    2 tablespoons tomato sauce
    1/2 cup raisins
    1/2 cup chopped peanuts
    1/2 cup cubed bananas
    Serve with rice and curry


    Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
    Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
    Simmer until lamb is tender.
    Serve with rice and chutney.
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