Kashmiri lamb

    Kashmiri lamb

    1019saves
    1hr45min


    270 people made this

    About this recipe: 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 Moguls. This rich stew makes a marvellous main dish. Serve it with rice or crusty breads. This is lovely!

    thegnome Somerset, England, UK

    Ingredients
    Serves: 4 

    • 4 dried red chillies
    • 3 fresh green chillies
    • 1 teaspoon cumin seeds
    • 1 teaspoon Kashmiri garam masala
    • 1 inch piece of root ginger, peeled and grated
    • 5 cloves garlic, crushed
    • 4 tablespoons desiccated coconut
    • 3 tomatoes, chopped
    • 6 tablespoons oil
    • 2 large onions, sliced thinly
    • 1kg (2 lb) lamb, washed, pat dry and cut into 1 1/2" pieces
    • 1/2 pint plain yoghurt
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon saffron
    • 20 blanched almonds
    • A handful chopped coriander
    • salt to taste

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.
    2. Heat the oil in a pan and fry the onions until golden.
    3. Add the spice paste and fry it until the oil separates from the mixture.
    4. Now add the lamb pieces and the salt and cook until it is almost done. Stirring frequently.
    5. Add the yoghurt, turmeric, saffron and the blanched almonds and mix well.
    6. Cook over low heat until the meat is tender and the gravy is thick.
    7. Garnish with chopped coriander leaves.
    8. Serve with hot freshly steamed rice.

    Tip

    You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too! Make it in a slow cooker and cook for 8 to 10 hours

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    Reviews (12)

    thegnome
    35

    You can find the blend of spices for the Kashmiri garam masala here: http://allrecipes.co.uk/recipe/17597/kashmiri-garam-masala.aspx It makes all the difference! - 03 Nov 2010

    emmamcc1981
    30

    I followed the steps to point 4 where i then transferred the pan ingredients to a slow cooker, added some water and cooked on low for 8 hours, adding the yoghurt, turmeric and almonds in the last half hour of cooking. i served with plain boiled brown rice and a naan and my family were all suitably impressed - including my two year old! i've never got round to making curry before from scratch but after the success of this i will definately be trying more. thanks Gnome, much appreciated! - 14 Dec 2010

    emmamcc1981
    21

    Made it more kid friendly. i only added 2 fresh red chillies - my two year old wolfed it down! - 14 Dec 2010

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