Kashmiri Style Leg Of Lamb This Indian Style Of Lamb Is A Real Treat Everyone Will Think You Are A Gourmet Chef Recipes

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.

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.