Kashmiri Lamb

Kashmiri Lamb

World Cuisine Asian Indian

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. This is lovely!

Servings per recipe: 6
Calories per serving: 489
Preparation time: 35m
Total cooking time: 2h 5m

Ingredients:


  • 4 dried red chile peppers (such as cayenne)
  • 3 long, green fresh chile peppers (such as Indian Jwala)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 5 cloves garlic, crushed
  • 1/4 cup dried unsweetened coconut
  • 3 tomatoes, chopped
  • 6 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 pounds lamb meat, cut into 1 1/2-inch cubes
  • salt to taste
  • 1/2 teaspoon ground turmeric
  • 1 cup plain yogurt
  • 1/2 teaspoon saffron threads
  • 20 whole blanched almonds
  • 1/4 cup chopped fresh cilantro

Directions:


  • 1   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.
  • 2   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.
  • 3   Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
  • 4   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.
  • 5   Mix in yogurt, saffron, and blanched almonds until well combined.
  • 6   Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
  • 7   Garnish the curry with chopped cilantro before serving.

Nutrion facts:


Total Fat 35.4g 54%
    Saturated Fat 12.0g  
Cholesterol 88mg 29%
Sodium 132mg 5%
Potassium 800mg 22%
Total Carbohydrates 16.1g 5%
Dietary Fiber 3.5g 14%
Protein 28.1g 56%
Sugars 9g  
Vitamin A 1135IU  
Vitamin C 70mg  
Calcium 134mg  
Iron 3mg  
Thiamin 0mg  
Niacin 12mg  
Vitamin B6 0mg  
Magnesium 66mg  
Folate 51mcg