Kashmiri Lamb
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
66
Spice
60
Sweetness
59
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Cumin Seed1 tsp
Garam Masala (kashmiri)5 cloves
Garlic (crushed)6 tbsps
Vegetable Oil2 large
Onion (thinly sliced)1 tsp
Ground Turmeric1 cup
Plain Yogurt1 tsp
Saffron Threads1 cup
Cilantro (chopped fresh)Directions:
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
2
Heat vegetable oil in a large skillet or Dutch oven over medium heat
3
Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
4
Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more
5
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes
6
Stir in lamb pieces and salt
7
Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes
8
Mix in yogurt, saffron, and blanched almonds until well combined
9
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour
10
Garnish the curry with chopped cilantro before serving