Kashmiriroganjoshindianmuttonlambcurry Recipes

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

Ingredients

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 ROGAN JOSH (INDIAN MUTTON/ LAMB CURRY)

Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) image

Make and share this Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) recipe from Food.com.

Provided by Galley Devil

Categories Curries

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 kg lamb, cubed
1 tablespoon fennel powder
3 1/4 cups plain yogurt, whisked
6 tablespoons oil
3/4 inch cinnamon stick
1/2 teaspoon clove
1 pinch asafoetida powder
4 teaspoons paprika
1/4 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried ginger powder
3 2/3 cups water or 3 2/3 cups beef broth
salt, to taste

Steps:

Heat oil in a large saucepan.
Add cinnamon stick and cloves.
After a second, add asafoetida, meat and salt. Saute for 5 minutes.
Add paprika and cayenne pepper. Stir.
Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
Add fennel and ginger powders. Stir.
Add water or broth, cover partly and cook on medium heat for 30 minutes.
Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
Serve hot.

Nutrition Facts : Calories 875.9, Fat 64.6, SaturatedFat 22.3, Cholesterol 223.9, Sodium 247.4, Carbohydrate 12, Fiber 1.6, Sugar 9.6, Protein 60.2

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