Kashmiri Lamb
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 |