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