Kashmiri Lamb Cooking Recipe

Name: Kashmiri Lamb
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6
Cuisine: Asian, Indian, Pakistani
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; ¼ 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; ½ teaspoon ground turmeric; 1 cup plain yogurt; ½ teaspoon saffron threads; 20 whole blanched almonds; ¼ cup chopped fresh cilantro

Cuisine: Asian, Indian, Pakistani | Catagory: Dinner, Lunch

Posted on 30-11-2020, by sana
Rating:

Yields
6
Nutritions
489

Kashmiri Lamb, Kashmiri Lamb Recipe. Kashmiri Lamb Cooking recipe

Preperation Time
35 min
Cook Time
60 min
Total Time
95 min

Kashmiri Lamb Recipe Description:

Best and top rated Kashmiri Lamb Recipe around the world. Step by Step guideline, easy to cook and amazing in taste, cook now for your guests.

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!

Cook's Notes:

You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!

Warning: Make this with scotch bonnet or hotter peppers at your own risk!

Editor's Note:

To make this recipe in a slow cooker, follow steps 1 through 3. You may brown the lamb before adding it to the slow cooker, if you like (step 4). Combine all of the ingredients except the yogurt and cilantro in a slow cooker and cook on low for 8 to 10 hours. Stir in the yogurt; cover and cook for 10 minutes more. Top with cilantro before serving.

Nutrition Facts

Per Serving:

489 calories
protein 28.1g
carbohydrates 16.1g
fat 35.4g
cholesterol 88.4mg
sodium 132mg

INGREDIENTS	INSTRUCTIONS
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 ¼ 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 ½ teaspoon ground turmeric 1 cup plain yogurt ½ teaspoon saffron threads 20 whole blanched almonds ¼ cup chopped fresh cilantro	INSTRUCTIONS Step 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. Step 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. Step 3 Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes. Step 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. Step 5 Mix in yogurt, saffron, and blanched almonds until well combined. Step 6 Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour. Step 7 Garnish the curry with chopped cilantro before serving.

INGREDIENTS

INSTRUCTIONS

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
¼ 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
½ teaspoon ground turmeric
1 cup plain yogurt
½ teaspoon saffron threads
20 whole blanched almonds
¼ cup chopped fresh cilantro

INSTRUCTIONS

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

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FAQs:

What is Kashmiri rogan josh?

Rogan Josh is a Kashmiri style Mutton (Lamb) Curry made with spices like fennel seeds and dry ginger.

What is lamb mughlai?

Mughlai lamb curry is a delicious lamb curry that originates from the royal kitchens of India. Traditionally, the lamb pieces are marinated in a yogurt and spice-based marinade, and then slow-cooked with onions, tomatoes and garam masala.