Method

Kashmiri cuisine originates from the Kashmir Valley, the northernmost region of India which lies in the lap of the Himalayas. Kashmiri recipes are varied and exotic and have been influenced by Hindu Pandits and Kashmiri Buddhists, as well as the dishes of Afghanistan, Central Asia and Persia.

The food tends to be mild yet rich in flavour, with generous use of spices such as cardamom, fennel, ginger, cinnamon, cloves and saffron. Kashmiri recipes are predominantly non-vegetarian, and mutton, chicken and fish are the main meats used. Having said that there are plenty of vegetarian Kashmiri food recipes as well. We’ve put together some of our favourites for you to try at home.

A fantastic main dish is Kashmiri Lamb. This warming, comforting dish combines tender lamb with creamy yoghurt. The dish is a melting pot of spices, with ground cardamom and Kashmiri chilli powder alongside a delicious Kashmiri masala. This masala blend includes spices like cumin seeds, green cardamom, clove buds, nutmeg and mace.

If you’re keen to cook some vegetarian Kashmiri food recipes, an easy side dish that you can whip up is Ginger Spiced Aubergine and Chickpeas. Sweet tomatoes, earthy chickpeas and aromatic ginger blend together with soft, mild and creamy aubergine. A sprinkling of mustard seeds adds a spicy and aromatic kick. Fancy a little bit more spice? Add some Kashmiri chilli powder.

Looking for more vegetarian Kashmiri food recipes? A mixed Kashmir vegetable dish is a great choice, especially during the colder months. Hearty vegetables like potatoes, butternut squash and carrots are combined with warming spices like ginger, Kashmiri chilli powder and Kashmiri masala.

Although most Kashmiri recipes are served with rice, flatbreads are also a popular option in Kashmiri households. The Kashmir Valley has a longstanding baking tradition, with bread being served alongside curries, soups and meat dishes. Why not take on a challenge and bake your own flatbread? With vibrant and aromatic nigella seeds, fennel seeds and mint leaves, it’s a delicious twist on the plain flatbread. With a sprinkle of Kashmiri masala, you have yourself a well-seasoned and flavoursome flatbread.

Kashmiri Lamb

Kashmiri Lamb is the perfect crowd pleaser for any dinner party…

Step 1

For the marinade

Mix 2 teaspoons Kashmiri chilli powder, ½ teaspoon ground cardamom, 2 teaspoons Kashmiri masala, 1 teaspoon salt and 300g yogurt thoroughly in a small bowl. Add the ginger, garlic, coriander leaves, and lemon juice. Stir.

Step 2

Place the lamb in a roasting dish and pour over the marinade. Rub well into the meat using your hands, ensuring that the lamb is thoroughly and evenly covered. Protect with foil and place in the fridge for at least one hour.

Step 3

While the lamb marinates preheat the oven to 170 degrees C (or 140 degrees C to slow cook).

Step 4

Put the lamb in the oven for 1 hour 30 mins at 170 degrees C or, if time allows, cover the roasting dish with several layers of tin foil and slow roast at 140 degrees C for 3-4 hours.

Step 5

Remove the lamb from the oven and allow to rest for about 15 minutes. Then slice or “pull” with a fork.

*You can substitute the Lamb for chicken. Follow all the same steps as for Lamb.