Kashmir lamb with fennel seeds

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By: Anjum Anand From: Market Kitchen

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This recipe is classed as easy

Rating 3.33 / 5 (12 votes)

Prep time:
40 min
Cook time:
1 hr 30 min

Fragrant slow-cooked lamb in a thick and creamy Kashmiri-style sauce makes a special kind of supper from Anjum Anand


1. Heat the oil in a non-stick saucepan and cook the onion for about 15 minutes over a gentle heat, until browned.

2. Increase the heat, add the lamb, and cook for 4-5 minutes to seal.

3. Reduce the heat, add the garlic and ginger pastes, coriander, chilli (if using) and salt. Stir and fry for 1 minute.

4. Add a dash of boiling water, cover, and simmer over a low heat for about 1 hour 10 minutes, until the lamb is tender. Add a little hot water to keep the mixture moist as it cooks.

5. Uncover the pan, increase the heat and stir in the milk, yogurt and almonds.

6. Cook for a further 10 minutes, until thickened. The sauce should have the consistency of thick cream.

7. Grind the fennel seeds using a pestle and mortar and add to the pan with the garam masala.

8. Stir in the fresh coriander.

9. Add lemon juice to taste and serve with plain boiled rice and naan bread.

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Latest Comment


hestonb hestonb  Posted 15 Jul 2009 7:02 PM

hestonb hestonb  Posted 15 Jul 2009 7:01 PM

if you want very good indian food stick with Atol Kutcher - His recipes have never ever disappointed.

hestonb hestonb  Posted 15 Jul 2009 6:27 PM

hestonb hestonb Posted 15 Jul 2009 6:25 PM

hestonb hestonb Posted 15 Jul 2009 6:25 PM

if i could have rated this recipe with a zero i would have done so. Nobody liked it (all you could taste was Fennel)I have tried a few of Anjum's recipes because someone bought me her recipe book. This dish was appalling, as were the 4 or 5 recipes I tried from her book. From experience (of using her recipes to the letter) I cannot for the life of me understand why she is a celebrity chef ????

hestonb hestonb Posted 15 Jul 2009 6:24 PM