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!
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