Kashmiri Lamb
| Cuisine | : | Indian |
| Calories | : | 489 |
| Type | : | Non Vegetarian |
| Serving Size | : | 6 |
| Course | : | Main |
| Preparation Time | : | 125 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Cumin seed | 1 | Teaspoon |
| 2 | Green chile peppers | 3 | |
| 3 | Red pepper | 4 | Teaspoon |
| 4 | Kashmiri garam masala | 1 | Teaspoon |
| 5 | Ginger | 1 | |
| 6 | Garlic | 5 | Clove |
| 7 | Unsweetened coconut | 1/4 | Cup |
| 8 | Tomato | 3 | |
| 9 | Vegetable oil | 6 | Tablespoon |
| 10 | Onion | 2 | |
| 11 | Lamb meat | 2 | Pound |
| 12 | Salt | To taste | |
| 13 | Ground turmeric | 1/2 | Teaspoon |
| 14 | Yoghurt | 1 | Cup |
| 15 | Saffron | 1/2 | Teaspoon |
| 16 | Almonds | 20 | |
| 17 | Cilantro | 1/4 | Cup |
Recipe Details
This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads.
Cooking Instructions
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Garnishing Instructions
Garnish the curry with chopped cilantro before serving.
Serving Instructions
Serve it with hot steamed rice or crusty breads.
Related Recipes
Spicy Indian Chicken with Gree..
| Type | : | Non Vegetarian |
| Calories | : | 190 |
| Cuisine | : | Indian |
| Course | : | Main |
.jpg)
Chicken Curry (Murgh Kari)
| Type | : | Non Vegetarian |
| Calories | : | 427 |
| Cuisine | : | Indian |
| Course | : | Main |
Roghan Ghosht
| Type | : | Non Vegetarian |
| Calories | : | 380 |
| Cuisine | : | Indian |
| Course | : | Main |