Kashmiri Hand Pressed Meat Rolls In Curry Sauce Recipes

KASHMIRI ROGAN JOSH

Kashmiri rogan josh image

Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce

Provided by Anjum Anand

Categories Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 18

Ingredients

2 black cardamom pods
8 green cardamom pods
6 cloves
5cm/2in cinnamon stick
2 dried bay leaves
2 tsp cumin seeds
5-8 mild Kashmiri chillies or red chilli powder, to taste
8 large garlic cloves
25g ginger , peeled and cut into large pieces
5-6 tbsp vegetable oil or ghee, or a mixture of both
800g diced leg of lamb
300g natural full-fat yogurt
1 tbsp ground coriander
2 tsp ground fennel seeds
0.75-1 tsp garam masala
2-3 tbsp ground almonds
handful fresh coriander , chopped
naan bread , to serve (optional)

Steps:

Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium

KASHMIRI CURRY

Kashmiri curry image

Looking for a fragrant curry that is rich, smooth and incredibly creamy? Well, you are in the right place. Kashmiri curry is a luxurious mix of all of the above. With tender chunks of stewed meat, it is a real midweek treat. Want the good news? I will teach you how to make an authentic Indian restaurant style Kashmiri lamb curry. It will take you around 15 minutes. Let's go... What is in a Kashmiri? Originating and taking their influence from Kashmir, the most Northern state of the Indian subcontinent, Kashmiri dishes are characterized by their extensive use of mutton and lamb. A Kashmiri curry utilizes large portions of mild spices combined with creamy elements. They also tend to be quite sweet, featuring fruit and added jaggery or sugar. A BIR Kashmiri curry, while not prepared in the traditional style (which is more of a stew), still acknowledges these tastes. Within, you'll usually find some or all of the following elements: - Precooked meat - Traditionally lamb, but chicken can be used too A vegetable element - in the case of this recipe, crunchy red peppers A rich onion BIR gravy - This adds a savoury note and acts as the base of the sauce Sweet elements - Kashmir dishes often include fruit, and this one is no exception. You'll find hints of mango along with the use of ripe bananas to add sweetness. A small amount of chilli - Don't worry, true to the dish, we use Kashmiri chilli, which is mild and more for flavour than heat. Is Kashmir Curry Spicy? Kashmiri curry is not spicy at all. On a scale of 1 - 10, where 1 is really mild, and 10 is scorching hot, a Kashmiri curry will sit at around a 2, or maybe a 3. From the Kashmiri curry recipe below, you'll see that it does include chilli, but only a tiny amount. Aside from the greatly reduced chilli powder, it is also Kashmiri chilli, which isn't hot and is used more for colour and taste. Aside from this addition, Kashmiri curry doesn't contain any other hot elements, so if you, or your dinner guests, are spice averse, it could be a really great choice. What Does Kashmiri Curry Taste Like? Kashmiri curry is a real taste sensation and is all about rich flavours. Here is how the flavour profile is best described: - Relatively Mild - As we saw above, there is a little chilli in Kashmiri curry. Those who are super sensitive to spice might notice it, but you'd definitely say this is a mild one for regular curry fans. Think of it along the lines of a korma, and you are about there. Creamy - The authentic BIR Kashmiri curry recipe does use a little almond flour. This helps to thicken the dish up slightly. We also add coconut milk and butter, giving the Kashmir curry a really silky and creamy taste. Sweet - There is plenty in this Kashmiri recipe that makes it sweet. Almond flour imparts a subtle sweetness. We also add mango chutney during the cooking process to give it a fruity and slightly sour edge. In addition, it also features a chopped ripe banana along with a large spoonful of sugar. Slightly Savoury and Fragrant - There are plenty of fragrant spices and savoury tastes in Kashmiri curry. We use woody spices, like cinnamon, cloves and cardamom to give it a real fragrance. It also features BIR mix powder, and garam masala, adding that all-important Indian taste. Rich - The overall taste profile of Kashmiri curry is one of richness. The sweet and creamy texture can be over facing, so go easy on the side dishes! Does Kashmiri Curry Contain Nuts? Kashmiri curry does contain nuts. You will find that most BIR Kashmiri curry recipes use almond flour to add flavour, sweetness and to make the curry thicker. You will also find that with these styles of dishes, the top is often garnished with flaked almonds. If you want to find out which other curries feature nuts as a standard part of their recipe, I have an excellent guide here. Kashmiri Curry Recipe | Sweet and Fruity in 5 Easy Steps Prep Time: 5 minutes Cooking Time: 10 minutes Serves: 2 Calories: 710 per serving How to Make Kashmiri Curry | Ingredients Oil Cinnamon stick 1 cardamom pod 1 clove 1 small red pepper, chopped 1 tablespoon BIR mix powder 1 teaspoon turmeric ½ teaspoon garam masala ½ teaspoon Kashmiri chilli powder 1 tablespoon almond flour Precooked lamb 2 cups base gravy (heated) 2 teaspoons lime juice 1 tablespoon mango chutney 1 tablespoon coconut cream 2 teaspoons jaggery or brown sugar ½ ripe banana, chopped. 2 tablespoons of butter or ghee Chopped coriander to garnish Method Heat the oil in a large aluminium or stainless steel pan over high heat. As soon as the oil is up to temperature, add your cinnamon, cardamom pod and clove. Stir to coat in the oil until they begin to smell fragrant. Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste. Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. Then, add a cup of base gravy, along with the lime juice and mango chutney. Once bubbling, add your precooked meat and stir to coat. Add a second cup of heated base gravy along with the coconut cream, brown sugar, chopped banana and butter. Simmer over high heat until the sauce is reduced to the desired consistency. Add the butter and give the pan a final stir. Serve in a large bowl with chopped coriander sprinkled over the top. Kashmiri Curry | Tips and Tricks The red pepper is more for texture and to brighten the dish. You could also consider using green or yellow peppers as well as finely chopped onions. If you haven't got Kashmiri chilli powder, you can use normal chilli powder. Remember, it will be more potent, so use half of the amount given above. No lime juice? Don't worry. White wine vinegar or lemon juice will also produce a very similar taste. If you don't have almond powder, then coconut flour will work just as well and give a broadly similar taste. Double cream or even yoghurt will work well if you don't have coconut cream. For a really fancy Kashmiri curry, you can use fresh mango instead of using mango chutney. Oh, and while we are talking fruit, be sure that whatever fruit you use (be it mango or banana) is really ripe. This will ensure they are super sweet. My Kashmiri curry recipe is perfect for using up leftover bananas that are a bit past their best. Normal white sugar will do if you don't have brown sugar or jaggary. Use it in the same quantities as described above. Honey is also a nice addition. Making Kashmiri Curry | Final Thoughts Don't let the long list of ingredients above put you off. Get them all out, prepped and ready to go before you start cooking. Trust me, the end result is well worth it! Cooking Kashmiri curry is no different from any of my other BIR recipes. For a sweet and savoury treat, there is nothing better. Want something a bit hotter with similar tastes? Why not give my chicken Ceylon recipe a go?

Provided by James

Categories lunch, dinner

Yield 2

Number Of Ingredients 19

Ingredients

Oil
cinnamon sticks
cardamom
cloves
red pepper
BIR gravy
turmeric
garam masala
chilli powder
almond flour
precooked lamb
mixed curry powder
lime juice
mango chutney
coconut cream
brown sugar
banana
butter
fresh coriander

Steps:

Heat the oil in a large aluminium or stainless steel pan over high heat. As soon as the oil is up to temperature, add your cinnamon, cardamom pod and clove. Stir to coat in the oil until they begin to smell fragrant.
Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste.
Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. Then, add a cup of base gravy, along with the lime juice and mango chutney.
Once bubbling, add your precooked meat and stir to coat.
Add a second cup of heated base gravy along with the coconut cream, brown sugar, chopped banana and butter. Simmer over high heat until the sauce is reduced to the desired consistency. Add the butter and give the pan a final stir.
Serve in a large bowl with chopped coriander sprinkled over the top

Nutrition Facts : Calories 710

KASHMIRI MEAT BALLS IN RED PAPRIKA SAUCE

Kashmiri Meat Balls in Red Paprika Sauce image

Number Of Ingredients 18

Ingredients

1 tablespoon ground ginger
1 tablespoon ground fennel seeds
1 teaspoon Garam Masala + teaspoon for garnish
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black cardamom seeds
1 teaspoon salt, or to taste
1 1/2 pounds extra lean ground lamb or beef
4 quarter-size slices peeled fresh ginger
4 cups water
1 stick cinnamon (1-inch)
4 cloves
6 green cardamom pods, crushed lightly to break the skin
4 black cardamom pods, crushed lightly to break the skin
3 tablespoons vegetable oil
1 large onion, cut in half lengthwise and thinly sliced
1/8 teaspoon ground asafoetida
1 teaspoon ground paprika

Steps:

1. In a small bowl, mix together the ground ginger, fennel seeds, 1 teaspoon garam masala, cumin, cayenne pepper, cardamom seeds, and salt.2. In a food processor, process together the lamb, fresh ginger, and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide and shape the meat mixture into 16 balls, each about 1 1/4 inches in diameter. Refrigerate until ready to use, at least 30 minutes.3. In a large wok or a saucepan, bring the water, cinnamon, cloves, and green and black cardamom pods to a boil over high heat. Reduce the heat to medium, add the meat balls, and simmer until firm, about 10 minutes. Remove the meat balls to a bowl and reserve the broth with the whole spices.4. Heat the oil in another large nonstick wok or saucepan over medium-high heat and cook the onion until well-browned, about 10 minutes. Remove to a small food processor and process with about 1/4 cup of the broth to make a smooth paste.5. To the wok, add the asafoetida and paprika, then mix in the meat balls and the remaining spice mixture and cook, stirring, until the meat balls are lightly browned, about 10 minutes.6. Mix in the onion paste and all the remaining broth (plus the whole spices) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer. until the meat balls are very tender and the sauce is thick, about 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CLASSIC MARINATED LAMB CURRY

Classic Marinated Lamb Curry image

Number Of Ingredients 16

Ingredients

1/2 cup (1 recipe) Basic Curry Paste with Onion
2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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1/2 cup nonfat plain yogurt, whisked until smooth
2 teaspoons Garam Masala
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon peanut oil
5 green cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch), broken lengthwise
1 teaspoon cumin seeds
1 tablespoon ground coriander
4 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
2 teaspoons ground dried fenugreek leaves
2 to 3 cups water
1/4 cup finely chopped fresh cilantro

Steps:

1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves