KASHMIRI-STYLE LEG OF LAMB - THIS INDIAN STYLE OF LAMB IS A REAL TREAT, EVERYONE WILL THINK YOU ARE A GOURMET CHEF.
With this Indian style of lamb is a real treat, everyone will think you are a gourmet chef.
Provided by Stephanie Manley
Categories Main Course
Time 2h10m
Number Of Ingredients 16
Steps:
- Lamb Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish. Spice mixture In a small bowl, combine all the ingredients. Rub over the lamb, pressing it into the slits.
- Yogurt mixture In a food processor or blender thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally. Preheat the oven to 450 degrees.
- Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.
Nutrition Facts : Calories 289 kcal, Carbohydrate 6 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 118 mg, Sodium 419 mg, Sugar 3 g, ServingSize 1 serving
LAMB CASHMIR
Fruity, thats the best way to describe this super curry. Not a lot of spices as they are replaced by curry powder.
Provided by Brian Holley
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the meat in a bowl, mix together the soured cream, garam masala and curry powder, mix into the meat and leave to stand for a couple of hours.
- Heat the ghee in a pan and fry the almonds till golden remove from the pan, do the same with the apricots and sultanas, remove from the pan.
- Fry the onion, ginger and garlic till golden.
- Add the meat to the pan with the marinade, cook for 5 minutes Add the apricots and sultanas simmer till meat is tender. Add a little water if the curry dried out while cooking.
- Season with saltand lemon juice, garnish with the almonds.
Nutrition Facts : Calories 1134, Fat 91.9, SaturatedFat 46.5, Cholesterol 261.9, Sodium 178.1, Carbohydrate 37.6, Fiber 4, Sugar 23.6, Protein 42.7
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
KASHMIR LAMB WITH SPINACH
Make and share this Kashmir Lamb With Spinach recipe from Food.com.
Provided by Fairy Nuff
Categories Curries
Time 1h30m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and over medium heat brown the lamb in batches.
- Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
- Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
- Return the lamb and any juices to the pan.
- Add the stock and bay leaves.
- Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
- Add the cream, stir, cover and cook a further 20 minutes.
- Add the spinach and cook until the spinach has softened.
Nutrition Facts : Calories 764.4, Fat 58.9, SaturatedFat 24.9, Cholesterol 170.9, Sodium 388.2, Carbohydrate 19.9, Fiber 5.9, Sugar 5.4, Protein 40.8
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