Kashmiri-Style Leg of Lamb

This is a delightful way to make lamb.  Your kitchen will be filled with this fragrant lamb.  Best of all while it tastes like you spent a lot of time on this, you really won’t spend that much time in the kitchen preparing this dish. 

Kashmiri Style leg of lamb

Kashmiri Style Leg of Lamb

Yield: 8 servings.

Do you enjoy lamb? Try these lamb recipes.

Pan Seared Lamb Chops
La Madeleine Lamb Stew

Kashmiri Style leg of lamb

Kashmiri-Style leg of lamb – this Indian style of lamb is a real treat, everyone will think you are a gourmet chef.

With this Indian style of lamb is a real treat, everyone will think you are a gourmet chef.
5 from 6 votes
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Course: Main Course
Cuisine: Indian
Keyword: Lamb Recipes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 289kcal


  • 5 pound leg of lamb

Spice Blend

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon peeled, grated fresh ginger
  • 4 garlic cloves, crushed in a press
  • 1 teaspoons salt
  • 1 teaspoons ground cumin
  • 1 teaspoons turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pure chili powder
  • 1/4 teaspoon ground cloves

Yogurt Sauce

  • 1 cup Plain yogurt Fat free is not recommended
  • 2 tablespoons blanched slivered almonds
  • 2 tablespoons chopped pistachios
  • 1 tablespoons ground turmeric
  • 1 tablespoon honey


  • Lamb Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish. Spice mixture In a small bowl, combine all the ingredients. Rub over the lamb, pressing it into the slits. 
  • Yogurt mixture In a food processor or blender thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally. Preheat the oven to 450 degrees.
  •  Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.


Calories: 289kcal | Carbohydrates: 6g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 419mg | Potassium: 632mg | Fiber: 0g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. E-World Cooking

    5 stars
    Very tasty and spicy dish I tried it two times all of my family member also loved it ,thanks for sharing with us.But I observed that it’s a time consuming dish.

  2. Kathy

    This is totally delicious! I made it with a cheap pork shoulder roast and marinated it for 2 days before cooking. I served it with couscous, garbonzos cooked in roasted vegis and romaine salad with feta. Everyone loved it.

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