Slow Cooked lamb Kashmiri Rice with Secret Sauce


2 kg lamb shoulder, cut into joints

2 onions

4 cloves garlic

1 knob turmeric

2 tbsp allspice

1 cinnamon stick

1 tab cumin seed roasted and ground

500g yoghurt

1 knob ginger

2 lemons

½ bunch coriander

1 tbsp fenugreek

1.25L stock

Salt and pepper to season


Kashmir rice

350g basmati rice

750ml boiling water

100g sugar


¼ cup currants

¼ cup flaked almonds

Pinch saffron

1 tbsp garam masala

¼ cup pistachios nuts, chopped

1 cinnamon quill

100g ghee

4 cardamom pods



Season lamb with salt and pepper. Sear in a hot pan with olive oil. Turn meat after 1 – 2 min of sizzle. Remove from pan and place in ovenproof dish.  Dice onion and crush garlic and cook in pan. Add allspice, cumin, ginger, cloves, cinnamon, fenugreek and tumeric and toss. Add stock and bring to the boil with yoghurt. Mix and simmer over heat. Cover meat with sauce and put in oven for 1½ – 2 hours until the beef falls off the bone.

Kashmir Rice

In a hot large pot, add sugar and stir. Pour ghee over the top with saffron, all spice, garam masala, cinnamon, cardamom pods, currents, pistachio nuts and rice. Cover with boiling water and simmer on a low heat for 15 min. Allow to stand for 10 min.

Serve with almond and coriander.

Serves 4