Kashmiri Lamb Recipes

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



Kashmiri-Style leg of lamb - this Indian style of lamb is a real treat, everyone will think you are a gourmet chef. image

With this Indian style of lamb is a real treat, everyone will think you are a gourmet chef.

Provided by Stephanie Manley

Categories     Main Course

Time 2h10m

Number Of Ingredients 16

5 pound leg of lamb
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
4 garlic cloves, crushed in a press
1 teaspoons salt
1 teaspoons ground cumin
1 teaspoons turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pure chili powder
1/4 teaspoon ground cloves
1 cup Plain yogurt (Fat free is not recommended)
2 tablespoons blanched slivered almonds
2 tablespoons chopped pistachios
1 tablespoons ground turmeric
1 tablespoon honey

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.

Nutrition Facts : Calories 289 kcal, Carbohydrate 6 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 118 mg, Sodium 419 mg, Sugar 3 g, ServingSize 1 serving

KASHMIRI LAMB



Kashmiri Lamb image

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

4 dried red chile peppers (such as cayenne)
3 long, green fresh chile peppers (such as Indian Jwala)
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cup dried unsweetened coconut
3 tomatoes, chopped
6 tablespoons vegetable oil
2 large onions, thinly sliced
2 pounds lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ teaspoon ground turmeric
1 cup plain yogurt
½ teaspoon saffron threads
20 whole blanched almonds
¼ cup chopped fresh cilantro

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 STYLE LEG OF LAMB



KASHMIRI STYLE LEG OF LAMB image

Categories     Lamb     Roast     Dinner

Yield 6 to 8 servings

Number Of Ingredients 18

1 5 pound leg of lamb
2 tbsp fresh lemon juice
1 tbsp peeled, grated fresh ginger
4 garlic clove, crushed in a press
2 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/2 tsp pure chile powder
1/2 tsp ground cloves
Yogurt mixture
1 cup plain (Greek) yogurt (low fat yogurt is not a good option)
2 tbsp blanched slivered almonds
2 tbsp chopped pistachios
1 tbsp ground turmeric
1 tbsp honey

Steps:

  • Remove excess fat from lamb, using point of a sharp knife, make deep slits all over the leg. Place the lamp in a large nonreactive dish Spice mixture In a small bowl combine all the ingredients. Rub over the lamb, pressing it into the slits To make 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.

KASHMIRI STYLE LAMB CHOPS



Kashmiri Style Lamb Chops image

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

12 lamb chops
1 cinnamon stick
1 bay leaf
1/2 teaspoon fennel seed
1/2 teaspoon black peppercorns
3 whole green cardamom pods
1 teaspoon salt
2 1/2 cups milk
2/3 cup evaporated milk
2/3 cup plain yogurt
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon fresh ginger, finely minced
1/2 teaspoon garam masala
1/2 teaspoon garlic, pulp
1 pinch salt
1 1/4 cups canola oil
mint sprig
lime, quarters

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.

ROGAN JOSH (KASHMIRI LAMB CURRY)



Rogan Josh (Kashmiri Lamb Curry) image

This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.

Provided by auntchelle

Categories     Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 dried red chilies, seeded
2 tablespoons ground blanched almonds
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon white poppy seeds
3 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1/4 teaspoon saffron strand
4 tablespoons ghee (or oil)
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yogurt
2 large ripe tomatoes, peeled and chopped
3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
salt, to taste
750 g lean lamb, cut into large cubes
2 tablespoons chopped coriander leaves

Steps:

  • Paste:.
  • Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
  • Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
  • Curry:.
  • Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
  • Stir in yoghurt, a spoonful at a time.
  • Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
  • Add lamb and stir over high heat to coat with with spices.
  • Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
  • Serve sprinkled with coriander leaves and accompany with rice.

Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1

LAMB KORMA



Lamb Korma image

Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.

Provided by James Jefferson

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 6

Number Of Ingredients 8

2 ¼ pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
½ cup curry powder
½ cup water
⅓ cup coconut milk
⅓ cup drained canned chickpeas (garbanzo beans)

Steps:

  • Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
  • Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
  • Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
  • Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
  • Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 17.4 g, Cholesterol 80.3 mg, Fat 13.8 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 102.2 mg, Sugar 2.2 g

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

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

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From thechoppingblockpenrith.com


KASHMIRI STYLE ROGAN JOSH – INDIAN LAMB CURRY RECIPE FOR THE …
Directions. In a bowl, combine the spices, fennel, ginger, turmeric and chili powder. Remove one tablespoon of the mixture for the lamb marinade. Combine the one tablespoon of spice, salt and pepper to taste with the natural yogurt. Toss the lamb in the yogurt and refrigerate for 30 minutes up to 8 hours or overnight.
From napoleon.com


KASHMIRI LAMB CURRY | TESCO REAL FOOD
Method. In a large, heavy-based saucepan, heat a little oil. Then fry the lamb in batches until browned on all sides. Remove to a plate. Add the onions and tomatoes to the saucepan. Cook down slightly, then add the star anise ginger, garlic, turmeric, curry powder and ground coriander and fry on medium until fragrant.
From realfood.tesco.com


KASHMIRI ROGAN JOSH RECIPE - ARCHANA'S KITCHEN
2016-07-05 Immediately, add marinaded mutton and mix well. Fry on medium to high flames stirring occasionally. Now add asafoetida and stir well. Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed. In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.
From archanaskitchen.com


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