Kashmiri Lamb Curry Recipe |
Preparation Time | 30 Minutes |
Cooking Time | 100 Minutes |
Difficulty | Difficult |
Recipe Type | Non Veg. |
Serves | Serves 6 |
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Ingredients: |
• 5 strands Saffron • 100 g Blanched Almonds • 4 tbsp Sunflower Oil • 3 Onions, sliced • 2 Cloves Garlic, finely diced • 1/2 tsp Ginger, finely diced • 3 Dried Chillies, preferably Kashmiri • 5 Green Cardamoms • 1 tsp Fennel Seeds • 1/2 tsp Ground Turmeric • 1 tsp Ground Cumin • 1 tsp Ground Coriander • 1 tsp Garam Masala • 1kg Lean Lamb Leg, diced • 140 ml Double Cream • Salt, to taste • ½ tsp Black Pepper, freshly ground • 140 ml Natural Greek Yogurt • Oil, for cooking | |
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How to make Kashmiri Lamb Curry: |
• | Take a small bowl and put saffron in it, along with 300 ml warm water. Let it infuse. |
• | Set the oven at the highest setting and scatter the almonds on a non stick baking tray. |
• | Roast for 5 minutes or till they turn golden in color. Remove and set aside. |
• | Place the saucepan on medium heat and heat some oil in it. |
• | In the hot oil, fry onion, garlic, ginger and chilies in it, till onions become soft. |
• | Now, put cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. |
• | Set the heat on high flame and add lamb to it. Fry till it turns brown. |
• | Add saffron, water, cream and black pepper to it and cook for an hour. |
• | Add almonds and cook for further 30 minutes or till the lamb is tender. |
• | Remove from heat and stir in the yogurt. Serve. |
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