Kashmiri Saffron Lamb Broth

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A soul-warming Kashmiri-style broth built on bone-in lamb slow-simmered with whole spices, Kashmiri chili, and bloomed saffron. Unlike thicker yogurt-gravy preparations, this version produces a clear, deeply aromatic broth finished with fresh mint and a hint of garam masala.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the lamb marinade

• 2 lb bone-in lamb shoulder (or 2 lamb shanks), cut into 2-inch chunks
• 1 cup plain whole-milk yogurt
• 2 tbsp Kashmiri red chili powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp fine sea salt

For the spice base

• 3 tbsp mustard oil (or ghee)
• 2 medium yellow onions, thinly sliced
• 4 green cardamom pods
• 2 black cardamom pods
• 1 inch cinnamon stick
• 4 whole cloves
• 1 bay leaf
• 2 tsp fennel powder
• 1 tsp dry ginger powder

For the broth and finish

• 8 cups cold water
• 1 tsp saffron strands, bloomed in 3 tbsp warm water
• 1 tsp garam masala
• 1 tsp salt, or to taste
• 1 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• 1 tsp lemon juice (optional)

Directions

1. Combine lamb chunks with yogurt, Kashmiri chili powder, ginger paste, garlic paste, and 1 tsp salt in a bowl. Cover and marinate at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Heat mustard oil in a heavy Dutch oven over medium-high until it just begins to smoke, then reduce to medium. Add green cardamom, black cardamom, cinnamon, cloves, and bay leaf; bloom for 30 seconds until fragrant.
3. Add the sliced onions and cook, stirring often, for 8 to 10 minutes until deeply golden brown. Sprinkle in fennel powder and dry ginger powder and stir for 20 seconds.
4. Add the marinated lamb along with all its marinade and brown the pieces lightly on all sides, about 5 minutes. Pour in the 8 cups of cold water and bring to a gentle boil, skimming off any foam that rises.
5. Reduce heat to low, partially cover, and simmer gently for 75 to 90 minutes, until the lamb is fork-tender and pulling away from the bone. Skim excess surface fat if desired.
6. Lift out the lamb pieces. When cool enough to handle, shred the meat and discard bones and large fat pieces. Strain the broth through a fine sieve into a clean pot for a clear finish.
7. Return the shredded lamb to the strained broth. Stir in the bloomed saffron water and garam masala; simmer 5 more minutes. Taste and adjust salt.
8. Ladle into warm bowls, scatter mint and coriander over each serving, and finish with a small squeeze of lemon if using. Serve with steamed basmati rice or Kashmiri flatbread.

Cook’s Notes

• Mustard oil is traditional in Kashmir and lends a pungent backbone; ghee is a milder substitute if you prefer less sharpness.
• Always bloom saffron in warm liquid for at least 10 minutes so it releases its full color and aroma into the broth.
• Skim the broth in the first 15 minutes of simmering for a clear, golden appearance rather than a cloudy one.
• For an even richer stock, swap half the water for homemade lamb or chicken stock.
• The broth tastes even better the next day, so consider making it a day ahead and reheating gently before serving.

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