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Kashmiri Lamb

Ye shall take it out from the sheep, or from the goats:

Recipe Summary 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!

Ingredients | The Lamb In The Bible

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

Directions

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.

You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!

Warning. Make this with scotch bonnet or hotter peppers at your own risk!

To make this recipe in a slow cooker, follow steps 1 through 3. You may brown the lamb before adding it to the slow cooker, if you like (step 4). Combine all of the ingredients except the yogurt and cilantro in a slow cooker and cook on low for 8 to 10 hours. Stir in the yogurt; cover and cook for 10 minutes more. Top with cilantro before serving.

Info | The Lamb In The Bible

prep: 35 mins cook: 1 hr 30 mins total: 2 hrs 5 mins Servings: 6 Yield: 6 servings

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