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!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS)
Kashmiri Lamb Chops Curry (Indian Lamb Chops): exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend.
Provided by Molly Kumar
Categories Brunch
Time 1h
Number Of Ingredients 19
Steps:
- In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
- Add lamb chops and mix everything using hands or fork.
- Marinate in the fridge overnight or atleast for 2hrs.
- Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
- Keep Aside.
- Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
- Remove the marinated lamb chops from the fridge.
- Using a fork, lift the marinated lamb chops and place in skillet.
- Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
- Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
- Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
- Add the remaining oil and ghee to the skillet.
- Reduce the heat to low and add the whisked yogurt marinade and garam masala.
- Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
- Finally, add cooked lamb chops and water.
- Mix everything together and cover cook for 10 minutes on low heat.
- After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
- Turn off the heat and transfer to a serving bowl.
- Serve with steamed rice or choice of bread/rolls.
Nutrition Facts : Calories 596 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 46 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4, Sodium 393 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
KASHMIRI LAMB CHOPS
Make and share this Kashmiri Lamb Chops recipe from Food.com.
Provided by threeovens
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim chops of all visible fat.
- In a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes.
- Drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble.
- Reduce heat to low, cover, and cook 30 minutes, turning chops occasionally.
- Remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes.
- Sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens.
Nutrition Facts : Calories 653.5, Fat 53.9, SaturatedFat 24.1, Cholesterol 149.8, Sodium 591.1, Carbohydrate 5.8, Fiber 0.7, Sugar 4.7, Protein 34.3
KASHMIRI STYLE LAMB CHOPS
Not sure where I got this recipe. I usually pan-fry lamb chops or grill them. This sounds like a nice change-up way to prepare them.
Provided by lazyme
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
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.
KASHMIRI ROGAN JOSH
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
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 STYLE LAMB CHOPS
Not sure where I got this recipe. I usually pan-fry lamb chops or grill them. This sounds like a nice change-up way to prepare them.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 55m
Number Of Ingredients 18
Steps:
- 1. 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 a boil over a high heat.
- 2. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
- 3. At this stage, add the evaporated milk and lower the heat further. Simmer until the chops are cooked through and the milk has evaporated.
- 4. While the chops are cooking, blend together the yogurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
- 5. Remove the chops from the saucepan and discard the whole spices.
- 6. Add the chops to the spicy yogurt mixture.
- 7. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops.
- 8. Fry until they are golden brown, turning them once or twice as they cook.
- 9. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.
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KASHMIRI LAMB CHOPS RECIPE CARD - SANJEEV KAPOOR
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Category Main-Course-MuttonCalories 2247 per servingEstimated Reading Time 3 mins
- Heat a pressure cooker. Add lamb chops, milk, cinnamon, fennel seeds, green cardamoms and black peppercorns and cook till the pressure is released three times. Open the lid once the pressure is completely reduced.
- Whisk together yogurt, refined flour, garam masala powder, ginger-garlic paste, salt and turmeric powder in a bowl to make a smooth thick batter.
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