Indian Lamb Recipes How To Make Kashmiri Lamb Cutlets

KASHMIRI-STYLE LEG OF LAMB - THIS INDIAN STYLE OF LAMB IS A REAL TREAT, EVERYONE WILL THINK YOU ARE A GOURMET CHEF.

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.

INDIAN LAMB RECIPES - HOW TO MAKE KASHMIRI LAMB CUTLETS

Steps:

• Remove the meat from the bone and pound it with a meat mallet into flat steaks. Place in the fridge until ready to use.
• Pour the milk into a saucepan and add the cinnamon, cardamom seeds, cloves, ginger, onion, pepper and the cumin and coriander powder. Bring to a boil.
• Place the meat in the milk mixture and simmer for 30 minutes.
• After 30 minutes, remove the meat from the milk and pat dry with paper towels.
• Now mix the batter ingredients together. Add a teaspoon of tandoori paste or Kashmiri paste for more colour and flavour. The batter should be quite thick, like double cream so that it clings to the cutlets.
• Bring your oil to a boil in a large sauce pan or deep fryer. Your oil is ready when a little batter sizzles immediately when dropped in the oil. Be careful as the oil can splatter. Dip your lamb pieces into the batter and slowly ease each piece into the hot oil.
• Deep fry until nicely browned and place on paper towels to soak up any excess oil. Serve sprinkled with a little flaky salt and your favourite raitas and/or chutneys.

KASHMIRI LAMB

Steps:

• 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.

KASHMIRI STYLE LAMB CHOPS

Steps:

• Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk.
• Bring to the boil over a high heat.
• Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
• At this stage, add the evaporated milk and lower the heat further.
• Simmer until the chops are cooked through and the milk has evaporated.
• While the chops are cooking, blend together the yoghurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
• Remove the chops from the saucepan and discard the whole spices.
• Add the chops to the spicy yoghurt mixture.
• Heat the oil in a deep round-bottomed frying pan or wok.
• Lower the heat slightly and add the chops.
• Fry until they are golden brown, turning them once or twice as they cook.
• Transfer to a serving dish, and garnish with mint sprigs and lime quarters.