Kashmiri Lamb

Recipesfull introduces to you: Indian Recipes. (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!

Brief

Prep 35 mins

Cook: 1hr30 mins

Total: 2hrs5 mins

Servings: 6

Yield: 6 servings

Kashmiri Lamb

Ingredients

4 dried red chile peppers (such as cayenne)

3 long

green fresh chile peppers (such as Indian Jwala)

1 teaspoon cumin seeds

1 teaspoon Kashmiri garam masala

1 (1 inch) piece fresh ginger root

peeled and grated

5 cloves garlic

crushed

¼ cup dried unsweetened coconut

3 tomatoes

chopped

6 tablespoons vegetable oil

2 large onions

thinly sliced

2 pounds lamb meat

cut into 1 1/2-inch cubes

salt to taste

½ teaspoon ground turmeric

1 cup plain yogurt

½ teaspoon saffron threads

20 whole blanched almonds

¼ cup chopped fresh cilantro

Two-Ingredient Naan

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

Stir the spice paste into the onion and cook and stir until the oil separates from the mixture about 3 minutes.

Step 4

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.

Step 5

Mix in yogurt saffron and blanched almonds until well combined.

Step 6

Reduce the heat to low and simmer covered until the meat is tender and the gravy is thick about 1 hour.

Step 7

Garnish the curry with chopped cilantro before serving.

Nutritional Information

Kashmiri Lamb

Servings Per Recipe:6

Calories: 489.2

% Daily Value *

Protein: 28.1g 56%

Carbohydrates: 16.1g 5%

Dietary Fiber: 3.5g 14%

Sugars: 8.6g

Fat: 35.4g 54%

Saturated Fat: 11.7g 58%

Cholesterol: 88.4mg 30%

Vitamin A Iu: 1135.3IU 23%

Niacin Equivalents: 12mg 93%

Vitamin B6: 0.4mg 25%

Vitamin C: 69.9mg 117%

Folate: 50.9mcg 13%

Calcium: 133.7mg 13%

Iron: 3.1mg 17%

Magnesium: 66.2mg 24%

Potassium: 799.9mg 22%

Sodium: 132mg 5%

Thiamin: 0.2mg 21%

Calories From Fat: 318.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.