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An authentic recipe straight from a Kashmiri kitchen. A hearty lamb curry cooked with traditional, local ingredients.


  • 1 kg lamb – knuckles, boneless and ribs
  • 20 gm turmeric
  • 75 gm ginger garlic paste
  • 10 gm cardamom
  • 5 gm bay leaf
  • 200 gm kashmiri red chilli paste
  • 250 gm praan
  • 75 gm fennel seeds
  • 25 gm dry ginger powder
  • 40 gm green cardamom powder
  • 100 gm yoghurt
  • 100 gm ghee
  • Colour from Mawal flower


  1. Clean praan, slice and fry them.
  2. When cold, grind them to a fine paste.
  3. Whip the yoghurt. Boil the lamb along with the turmeric, ginger garlic paste, cardamom and bayleaf.
  4. Separate cooked lamb from stock.
  5. Soak the Mawal flowers in water for colour.
  6. Heat ghee and add the onion paste and saute for 3 minutes.
  7. Add the stock along with all the other ingredients except the meat.
  8. On a high flame boil for 20 minutes to get a creamy gravy. Add the meat and the extract of Mawal flowers. Cook for another 5 minutes and serve hot.
  9. Note: Mawal flowers are used to give a fiery hot taste to your gravy. It is also known as
    cockscomb flower. Kashmiri pandits also use ‘ratanjog’ for flavor and colour. Praan is a type of local onion that has a garlicky flavour.

Key Ingredients: Lamb meat, Turmeric, Ginger, Garlic, Green Cardamom, Bay Leaf, Kashmiri Mirch, fennel, dry ginger powder, yogurt, clarified butter