KASHMIRI-STYLE LEG OF LAMB - THIS INDIAN STYLE OF LAMB IS A REAL TREAT, EVERYONE WILL THINK YOU ARE A GOURMET CHEF.
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
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
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 CURRY WITH SAFFRON
Number Of Ingredients 14
Steps:
- 1. In a small bowl, soak the saffron threads in the cream about 30 minutes, or until needed.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, and asafoetida, then add the lamb, fennel, cayenne pepper, ginger, and salt. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over medium-high heat, stirring, until all the yogurt is absorbed and the meat starts to brown, 15 to 20 minutes.3. Reduce the heat to medium and continue to cook, adding a tablespoon of water every time the meat gets sticks to the bottom of the pan, until the meat is well-browned, about 20 minutes.4. Add the water and cook over medium-high heat, stirring, until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, 10 to 15 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Spoon out all the excess oil, transfer to a serving dish, add the saffron-cream, and swirl lightly to mix, with parts of it visible as a garnish. 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
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
More about "kashmiri style leg of lamb recipes"
KASHMIRI STYLE LEG OF LAMB | THE KITCHEN PLAYGROUND
From thekitchenplayground.com
Estimated Reading Time 3 mins
KASHMIRI LAMB - THE SPICE PIONEER | THE SPICE PIONEER
From spicepioneer.com
ROGAN JOSH (MUTTON/LAMB IN A KASHMIRI CHILLI PEPPER …
From picturetherecipe.com
KASHMIRI LAMB KEBABS WITH HERB SAUCE | TESCO REAL FOOD
From realfood.tesco.com
KASHMIRI MUTTON KOFTAS RECIPE - NDTV FOOD
From food.ndtv.com
INSTANT POT KASHMIRI CURRY LAMB — FORAGED DISH
From forageddish.com
KASHMIRI RAAN ROAST RECIPE - RECIPESTABLE
From recipestable.com
MUGHLAI LAMB - END OF THE FORK
From endofthefork.com
KASHMIRI-STYLE CHRISTMAS LAMB SHANK RECIPE - GREAT …
From greatbritishchefs.com
KASHMIRI-STYLE LEG OF LAMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROGAN JOSH OF LAMB: THE ORIGINAL RECIPE FROM KASHMIR
From winedharma.com
KASHMIRI LAMB RECIPE - FITPRORECIPES
From fitprorecipes.co.uk
KASHMIRI STYLE LEG OF LAMB FOOD- WIKIFOODHUB
From wikifoodhub.com
KASHMIRI-STYLE RICH LAMB CURRY | MADHUR JAFFREY'S CURRY NATION
From thehappyfoodie.co.uk
KASHMIRI-STYLE LEG OF LAMB | RECIPE | LAMB RECIPES, COPYKAT RECIPES ...
From pinterest.com
RAAN- LAMB KASHMIRI STYLE — CHARMAINE SOLOMON
From charmainesolomon.com
KASHMIRI-STYLE LEG OF LAMB (OR MUTTON)
From abowlofsugar.com
SEEKH KEBAB RECIPE - NDTV FOOD
From food.ndtv.com
RAAN (ROAST LEG OF LAMB, KASHMIRI STYLE) - BIGOVEN.COM
From bigoven.com
RAAN (ROAST LEG OF LAMB, KASHMIRI STYLE) - COMPLETE RECIPES
From completerecipes.com
RECIPE - KASHMIRI ROAST LEG OF LAMB | UNP.ME
From unp.me
KASHMIRI-STYLE RICH LAMB CURRY RECIPE : SBS FOOD
From sbs.com.au
SMOKED LEG OF LAMB - GIMME SOME GRILLING
From gimmesomegrilling.com
CLASSIC KASHMIRI MASALA LEG ROAST RECIPE BY RUHANA EBRAHIM
From halaal.recipes
INDIAN ROAST LEG OF LAMB (MASALA RAAN) RECIPE - THE SPRUCE EATS
From thespruceeats.com
KASHMIRI LAMB RAAN - SPICE FUSION EXOTIC SPICE BLENDS & DUKKAH
From spicefusion.com.au
KASHMIRI LAMB - SEASONED PIONEERS | SEASONED PIONEERS
From seasonedpioneers.com
KASHMIRI-STYLE LEG OF LAMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROAST INDIAN LEG OF LAMB: SOMETHING SPECIAL | GREEDY GOURMET
From greedygourmet.com
KASHMIRI-STYLE LAMB SHANKS RECIPE | NEW IDEA FOOD
From newideafood.com.au
ASTRAY RECIPES: RAAN (ROAST LEG OF LAMB, KASHMIRI STYLE)
From astray.com
ROGAN JOSH RECIPE (KASHMIRI CHILE–BRAISED LAMB) | SAVEUR
From saveur.com
KASHMIRI CURRY BRAISED LEG OF LAMB | STALKERVILLE
From stalkerville.net
KASHMIRI LAMB ROGAN JOSH RECIPE AND VIDEO (WITH RATAN JOT)
From linsfood.com
RECIPE: RAAN (ROAST LEG OF LAMB, KASHMIRI STYLE)
From mealsteps.com
RAAN: KASHMIRI STYLE LAMB SKEWERS – FEED THIS BABY QUICK
From feedthisbabyquick.com
KASHMIRI GOAT CURRY RECIPE (ARIES FOODS) GOAT VS. LAMB
From youtube.com
ASTRAY RECIPES: RAAN (ROAST LEG OF LAMB~ KASHMIRI STYLE)
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love