Sunils Kashmiri Pot Roasted Lamb With Dried Ginger Recipes

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.

KASHMIRI LAMB CURRY WITH SAFFRON

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.

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

POT ROAST LAMB WITH RED WINE HERBS AND VEG

Steps:

• put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
• cut a cross in the top of each onion
• mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
• add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
• half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
• when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.

LAMB WITH DRIED LIME

Steps:

• Break open the limes and remove the seeds from inside.
• Powder the lime pieces in a dry grinder.
• Heat oil in a skillet.
• Toss in the onions and stir-fry until transparent.
• Add lamb and stir-cook until the lamb is well browned.
• Add powdered lime, warm water (just enough to cover lamb) and the stock cube.
• Cook until the lamb is well cooked and the gravy is thick.
• Remove from heat.
• Garnish with pepper, mint leaves and parsley.
• Serve hot with rice or parathas!

SUNIL'S KASHMIRI POT-ROASTED LAMB WITH DRIED GINGER

Steps:

• 1. Prepare the garam masala. Then, place everything except the garam masala and cilantro in a large saucepan with a tight-fitting lid. Cover the pan first with aluminum foil and then with the lid. (No steam should be allowed to escape.)2. Cook over low heat about 1 hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir: Check to see if the meat is tender if not, cook another 10 minutes, or longer, until the meat is soft. Transfer to a serving dish, mix in the garam masala, garnish with cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.