Kashmiri Lamb khorma

The Rice shortage had severly affected my family’s dietary lifestyle. Rice is a staple food for me and my family. Nowadays, we rely on other sources as rice has become too costly here in Canada too and because of its unavailibility. I hope and pray that Rice will be available very soon again in the markets in surplus amounts.

A few days back I got my hands on the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. After a moments of spending my time browsing through the recipes of the book, I knew I will be trying out some dishes as the recipes and presentation pleased me a lot. The recipes were easy to follow and described and divided the different Regional Indian Cuisines very well.

Kashmiri Lamb Qorma

I tried the following recipe from the this cookbook and modified it here and there according to my tastes. I and my family enjoyed it, as it was very delicious and I mostly liked it because I found it very simple to prepare. I put the meat to cook for about an hour and then went on with my other house chores and activities and later came back to finish the dish which took me not more than 30 minutes and did not require any laborius techniques or ingredients for the preparation. 

Kashmiri Lamb khorma


  • Boneless Lamb Meat – 650 gms, cut into 2 cm approx cubes
  • Tumeric/Haldi – 1/2 tsp
  • Salt – 1 tsp
  • Water – 3 cups
  • Unsalted Butter – 3 tbsp
  • Green Cardamom pods/Sabut Elaichi – 4
  • Cloves/Laung – 6
  • Whole Cinnamon Stick/Dalchini Sabut- 2 inch piece
  • Aniseed/Saunf – 3/4 tsp, powdered
  • Red Chilli powder – 2 tsp
  • Fresh grated Ginger – 1/2 tsp
  • Tamarind concentrate – 2 tsp


  • In a saucepan, combine lamb, turmeric, salt and water. Place over high heat and bring to a boil. Reduce heat to low and cook, uncovered, until meat is very tender, about 1 to 1 1/2 hours. Drain meat, reserving cooking liquid. Set meat aside.
  • In a heavy-bottomed frying pan, melt butter over medium heat. Add cardamom, cloves, cinnamon, aniseed, chilli powder, ginger and tamarind. Reduce heat to low and stir until oil seperates, 2-4 minutes.
  • Raise heat to high, add meat and cook, stirring, for 2-3 minutes to coat meat with seasonings. Stir in 1 cup reserved stock, reduce heat to low and cook, uncovered, for 10 minutes to blend flavors. Serve immediately.

Kashmiri Lamb Qorma in a pan 

Suggested Accompanimeant: Basmati Chawal or Paratha or Naan or Coconut Rice.


10 thoughts on “Kashmiri Lamb khorma

  1. do i have to use boneless lamb??

    Sana, the recipe in the cookbook suggested that you use boneless meat, but can use meat with bone too if you wish.

  2. Yeh you are sooooooo much like me , i follow recipes all the time , ppl alaways ask me were did I learn to cook ? books , books , books I love world food I cook everything .

  3. Hi Mona,

    Very delicious looking dish 🙂 & interesting recipe, since we don’t use sauf in dishes…must tastes like restaurant style dish.

    One question (just curious) why don’t you use pressure cooker? you can cut your meat cooking time to fraction of 1.5hrs! Is there a reason that this dish has to be SLOW cooked for so long, for a different flavour?

    Thanks for sharing,

    Aisha, Yes, I totally agee with you, I use pressure cooker to leesen the time I spend in my kitchen and most usually use the pressure cooker in my daily cooking too. But I sometimes go by the slow cooking method, as in this recipe, as this cooking method imparts a special flavor to the dish which pressure cooking wont give you. ~Mona

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