Kashmiri Lamb Recipe
This lamb curry features green and red chiles, dried coconut, and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors--or your dinner guests! Serve it with basmati rice or crusty breads.
This is an excellent recipe. I made it yesterday- simply loved it. I make plenty of curries but this far exceeded all my recipes. I did make slight changes. I pressure cooked the meat after browning it in a little oil and added a small amount of turmeric, salt and ginger & garlic paste. After the meat was well cooked I added it to the ground mixture after the oil had separated. In the end I added some ground almond paste which I had. Next time I would reduce the yoghurt to less than a tablespoon. The curry tasted good even without the yogurt. Thankyou very much for a fantastic recipe!
This lamb curry recipe is excellent, super rich and flavorful, the best I ever had! I followed the recipe exactly as called for and it impressed everyone who tried it.
I used leftover lamb, which cut the cooking time by an hour: I just added all the ingredients in steps 4 and 5 together and only cooked 10 minutes to heat through before serving. I left out the fresh chili peppers because I didn’t have any, and I added some yellow bell peppers instead, and I didn’t add the cilantro because my husband hates it. It was plenty thick enough even with the reduced cooking time. Served it over Jasmine rice. Nicely spicy and yummy.
just a small change, first no Garlic to be added here instead ground fennel as this is the key to enhance the Kashmiri cuisine.
A must try. So good.
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
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