Kashmiriroganjoshindianmuttonlambcurry Recipes
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 ROGAN JOSH (INDIAN MUTTON/ LAMB CURRY)
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
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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