Kashmiri Lamb (using Kashmiri Krush)

6 May 2015

(Serves 4–6)

“Vegetarians can swap lamb for chunky chopped vegetables like pumpkin, eggplant and zucchini. Add chunky chopped tofu at the end with the spinach and coconut milk.”

Cooking Time: 2 hours


  • 1 kg lean lamb, diced
  • 2 tablespoons Screaming Seeds ‘Kashmiri Krush’
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • olive oil or ghee for frying
  • pepper
  • 500 ml beef or chicken stock
  • 3 medium potatoes, chopped chunky
  • 4 medium tomatoes, chopped
  • 1/2 bunch spinach, chopped
  • 2/3 cup coconut milk


  1. Sauté onions in ghee or olive oil until light golden colour
  2. Add Screaming Seeds ‘Kashmiri Krush’ and garlic and cook for 3–4 minutes
  3. Add lamb, stir through and cook for about 10 minutes
  4. Add potatoes, pepper and stock.  Place lid on pan and simmer slowly until meat is tender
  5. Add tomatoes and cook for 5 minutes
  6. Turn off the heat and add spinach and coconut milk

Recipe kindly donated by - Caroline Trickey, Delicacies

....  For this recipe, if I don't have  'Kashmiri Krush' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Bengal 5 Spice
Marrakesh Magic
Virgin Island Mix
Caribbean Chilli
Desert Cajun Rub
Outback Blend
7 Seas Spice
Southern Cajun

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