Looking for a fragrant curry that is rich, smooth and incredibly creamy? Well, you are in the right place. Kashmiri curry is a luxurious mix of all of the above. With tender chunks of stewed meat, it is a real midweek treat. Want the good news? I will teach you how to make an authentic Indian restaurant style Kashmiri lamb curry. It will take you around 15 minutes. Let’s go…
What is in a Kashmiri?
Originating and taking their influence from Kashmir, the most Northern state of the Indian subcontinent, Kashmiri dishes are characterized by their extensive use of mutton and lamb. A Kashmiri curry utilizes large portions of mild spices combined with creamy elements. They also tend to be quite sweet, featuring fruit and added jaggery or sugar.
A BIR Kashmiri curry, while not prepared in the traditional style (which is more of a stew), still acknowledges these tastes. Within, you’ll usually find some or all of the following elements: –
- Precooked meat – Traditionally lamb, but chicken can be used too
- A vegetable element – in the case of this recipe, crunchy red peppers
- A rich onion BIR gravy – This adds a savoury note and acts as the base of the sauce
- Sweet elements – Kashmir dishes often include fruit, and this one is no exception. You’ll find hints of mango along with the use of ripe bananas to add sweetness.
- A small amount of chilli – Don’t worry, true to the dish, we use Kashmiri chilli, which is mild and more for flavour than heat.
Is Kashmir Curry Spicy?
Kashmiri curry is not spicy at all. On a scale of 1 – 10, where 1 is really mild, and 10 is scorching hot, a Kashmiri curry will sit at around a 2, or maybe a 3. From the Kashmiri curry recipe below, you’ll see that it does include chilli, but only a tiny amount.
Aside from the greatly reduced chilli powder, it is also Kashmiri chilli, which isn’t hot and is used more for colour and taste.
Aside from this addition, Kashmiri curry doesn’t contain any other hot elements, so if you, or your dinner guests, are spice averse, it could be a really great choice.
What Does Kashmiri Curry Taste Like?
Kashmiri curry is a real taste sensation and is all about rich flavours. Here is how the flavour profile is best described: –
- Relatively Mild – As we saw above, there is a little chilli in Kashmiri curry. Those who are super sensitive to spice might notice it, but you’d definitely say this is a mild one for regular curry fans. Think of it along the lines of a korma, and you are about there.
- Creamy – The authentic BIR Kashmiri curry recipe does use a little almond flour. This helps to thicken the dish up slightly. We also add coconut milk and butter, giving the Kashmir curry a really silky and creamy taste.
- Sweet – There is plenty in this Kashmiri recipe that makes it sweet. Almond flour imparts a subtle sweetness. We also add mango chutney during the cooking process to give it a fruity and slightly sour edge. In addition, it also features a chopped ripe banana along with a large spoonful of sugar.
- Slightly Savoury and Fragrant – There are plenty of fragrant spices and savoury tastes in Kashmiri curry. We use woody spices, like cinnamon, cloves and cardamom to give it a real fragrance. It also features BIR mix powder, and garam masala, adding that all-important Indian taste.
- Rich – The overall taste profile of Kashmiri curry is one of richness. The sweet and creamy texture can be over facing, so go easy on the side dishes!
Does Kashmiri Curry Contain Nuts?
Kashmiri curry does contain nuts. You will find that most BIR Kashmiri curry recipes use almond flour to add flavour, sweetness and to make the curry thicker. You will also find that with these styles of dishes, the top is often garnished with flaked almonds.
If you want to find out which other curries feature nuts as a standard part of their recipe, I have an excellent guide here.
Kashmiri Curry Recipe | Sweet and Fruity in 5 Easy Steps
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Serves: 2
- Calories: 710 per serving
How to Make Kashmiri Curry | Ingredients
- Oil
- Cinnamon stick
- 1 cardamom pod
- 1 clove
- 1 small red pepper, chopped
- 1 tablespoon BIR mix powder
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chilli powder
- 1 tablespoon almond flour
- Precooked lamb
- 2 cups base gravy (heated)
- 2 teaspoons lime juice
- 1 tablespoon mango chutney
- 1 tablespoon coconut cream
- 2 teaspoons jaggery or brown sugar
- ½ ripe banana, chopped.
- 2 tablespoons of butter or ghee
- Chopped coriander to garnish
Method
- Heat the oil in a large aluminium or stainless steel pan over high heat. As soon as the oil is up to temperature, add your cinnamon, cardamom pod and clove. Stir to coat in the oil until they begin to smell fragrant.
- Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste.
- Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. Then, add a cup of base gravy, along with the lime juice and mango chutney. Once bubbling, add your precooked meat and stir to coat.
- Add a second cup of heated base gravy along with the coconut cream, brown sugar, chopped banana and butter. Simmer over high heat until the sauce is reduced to the desired consistency. Add the butter and give the pan a final stir.
- Serve in a large bowl with chopped coriander sprinkled over the top.
Kashmiri Curry | Tips and Tricks
- The red pepper is more for texture and to brighten the dish. You could also consider using green or yellow peppers as well as finely chopped onions.
- If you haven’t got Kashmiri chilli powder, you can use normal chilli powder. Remember, it will be more potent, so use half of the amount given above.
- No lime juice? Don’t worry. White wine vinegar or lemon juice will also produce a very similar taste.
- If you don’t have almond powder, then coconut flour will work just as well and give a broadly similar taste. Double cream or even yoghurt will work well if you don’t have coconut cream.
- For a really fancy Kashmiri curry, you can use fresh mango instead of using mango chutney. Oh, and while we are talking fruit, be sure that whatever fruit you use (be it mango or banana) is really ripe. This will ensure they are super sweet. My Kashmiri curry recipe is perfect for using up leftover bananas that are a bit past their best.
- Normal white sugar will do if you don’t have brown sugar or jaggary. Use it in the same quantities as described above. Honey is also a nice addition.
Making Kashmiri Curry | Final Thoughts
Don’t let the long list of ingredients above put you off. Get them all out, prepped and ready to go before you start cooking. Trust me, the end result is well worth it! Cooking Kashmiri curry is no different from any of my other BIR recipes. For a sweet and savoury treat, there is nothing better. Want something a bit hotter with similar tastes? Why not give my chicken Ceylon recipe a go?
Enjoy Making Curry Yourself?
Hey folks, thanks for reading this article. I hope you found it useful, and that you learned something new allowing you to make your curry extra special. Here are a few things that can really elevate your curry game to the next level.
These are affiliate links, so if you use them I receive a small commission, but this won’t cost you any extra. In all honesty, I use very similar items myself, and wouldn’t hesitate to recommend them to my friends.
A Complete Curry Kit: – Literally, everything you’ll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways.
Curry pans: – You need one, and one only. A frying pan exactly like this is really easy to use, and is exactly the type that authentic Indian chefs use to make the type of curry that you’ll have in your local takeaway. You can see my full reviews of several pans right here…
Spice Storage: – Being organised is half the battle in making great curry. Spices can be notoriously hard to keep tidy. That’s why I tend to use a spice rack like this. You can arrange your spices by size, heat, or any way you choose. I’ve got a detailed review of several Indian spice racks in this guide.