Kashmiri Style leg of lamb
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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.
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
Author Stephanie Manley


  • 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
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