KASHMIRI-STYLE RICH LAMB CURRY
A warming Kashmiri style lamb curry recipe with a really deep and burnished flavour. The welcoming dish is best served with dal or a vegetable side dish.
Provided by Madhur Jaffrey
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Pour the oil into a large pan, about 25 centimetres (10 inches) in diameter, and set it over a medium-high heat. Tip in the onions. Stir and fry for 15 minutes, until brown. Add the garlic and fry for one minute more. Splash in a tablespoon of hot water and stir it in. Let it disappear. Stir in the cassia leaves, cardamom pods, cassia bark and cumin seeds. Add the ginger and stir and fry for 30 seconds, then tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for four minutes, stirring occasionally. Sprinkle in the chilli and combine, then add the basaar mix and salt, with a tablespoon of hot water. Stir and fry for five minutes. As you do so, the oil will begin to separate from the paste. Now add half the coriander and mix well for one minute. Drop the meat into the pan and brown well all over for 10 minutes. Pour in 750ml (1½ pints) of hot water, cover and simmer over a low heat for one hour, stirring occasionally. Add the garam masala, mix well, replace the lid and keep cooking gently for 10 minutes. Fold in the remaining coriander before serving.
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!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- 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.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
KASHMIRI ROGAN JOSH
Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
- In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
- Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
- Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
- Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.
Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium
KASHMIRI LAMB DUMPUKHT
Dumpukht is a style of cooking that was made very popular in India in the Moghul courts starting around the sixteenth century. Meat or rice dishes were semiprepared or, in the case of meats, they were thoroughly marinated, and then put in a pot with a lid that was sealed shut with dough. The pot was placed on lightly smoldering embers. Some embers were also placed on the top of the lid, thus forming a kind of slow-cooking oven. When the dough seal was cracked and the lid removed, the aroma of the spices left the guests oohing and aahing. This cooking style is still very popular in India, Pakistan, and Bangladesh. This is a royal-style dish, rich with almonds and saffron, which are native to Kashmir, and yet it is quite light. The recipe may easily be doubled. For a festive meal, also serve Eggplants in a North-South Sesame/Peanut Sauce, and a rice dish.
Yield serves 3¿4
Number Of Ingredients 11
Steps:
- Combine all ingredients except the almonds in a nonreactive bowl. Prick the meat with the tip of a knife so that the marinade can penetrate well. Mix thoroughly, cover, and refrigerate overnight or up to 24 hours.
- Pour hot water to cover the almonds and leave to soak overnight or up to 24 hours.
- Preheat oven to 325°F.
- Lift the almonds out of their soaking liquid and peel them if they are with skin. Put the meat, its marinade, and the almonds into a stove- and ovenproof pan. Bring to a low simmer over medium-low heat, stirring all the time so the yogurt does not curdle. Turn off the heat. Cover pan first with foil, crimping it tightly, and then with its lid. Place in the oven for 60-75 minutes, testing at the earlier time to see if the meat is tender; if not, return to the oven for 15 minutes.
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