Add to Cookbook

Kashmiri lamb steaks or kebabs

  • 10 minutes
  • 10 minutes
  • 4
Kashmiri lamb steaks or kebabs


  • 2 lamb rounds or rumps
  • 2 tablespoons curry powder
  • grated rind and juice 1 lime or lemon
  • ½ cup yoghurt
  • Pumpkin and sultana rice
  • 2 cups finely diced pumpkin
  • 1 cup long grain or Basmati rice
  • ½ teaspoon each turmeric, curry powder and salt
  • 1 cup sultanas
  • ¼ cup chopped parsley or coriander
  • ¾ cup vinaigrette


  1. Slice the lamb rounds into 2cm thick steaks. Mix the curry powder, lime or lemon rind and juice with the yoghurt and spread over the steaks. Cover and allow to marinate in the refrigerator for 1-2 hours.
  2. Brush off excess marinade and spread with butter or oil.
  3. Grill under a high heat for 4 minutes on each side. Alternatively, cook in a well-greased frying pan. Serve with pumpkin and sultana rice and salad.
  4. Pumpkin and sultana rice
  5. Cook the pumpkin, rice, spices and salt in 6 cups boiling water for 10-12 minutes until the rice is tender. Drain well and toss in the sultanas, herbs and dressing.
  6. For kebabs
  7. Cut the steaks into 2cm cubes and marinate as for the steaks. Thread on to metal or pre-soaked bamboo skewers and grill or barbecue.

Comments (0)

Please login to submit a comment.