Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hour 5 minutes
Servings: 6

4 dried red chile peppers
3 long, green fresh chile peppers
1 tsp. cumin seeds
1 tsp. Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cups of dried unsweetened coconut
3 tomatoes, chopped
6 tbsp. vegetable oil
2 large onions, thinly sliced
2 lbs lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ tsp. ground turmeric
1 cups of plain yogurt
½ tsp. saffron threads
20 whole blanched almonds
¼ cups of chopped fresh cilantro


  1. To make a smooth paste, combine tomatoes, red and green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and several pulses of a blender to chop the ingredients.
  2. Over medium heat, warm vegetable oil in a big skillet or Dutch oven. Add the onion and stir; cook and stir for 5 minutes, or until the onion has softened and become translucent. Reduce heat to medium-low, and cook and stir the onion for an additional 10 to 15 minutes, or until it is very tender and golden brown.
  3. Cook and stir the onion and spice paste for about 3 minutes, or until the oil separates from the mixture.
  4. Salt and lamb pieces are stirred in. Over medium-high heat, cook for about 8 minutes, stirring frequently, until the lamb pieces are browned on all sides.
  5. Yogurt, saffron, and blanched almonds should all be thoroughly combined.
  6. Turn the heat down to low and simmer, covered, for about an hour, or until the meat is fork-tender and the gravy is thick.
  7. Before serving, garnish the curry with chopped cilantro