Kashmiri Lamb is a tantalizing and aromatic dish that hails from the Kashmir region in India. This culinary masterpiece features tender lamb pieces slow-cooked in a rich and flavorful sauce, known for its distinctive blend of spices. The dish often incorporates aromatic ingredients such as saffron, fennel seeds, and dried fruits, creating a symphony of sweet and savory flavors. The result is a hearty and aromatic curry that showcases the culinary diversity of the Kashmiri region, enticing the palate with its tender lamb, complex spices, and a hint of sweetness that lingers with every savory bite.
Often served during winter holidays in Pakistan, the tender lamb mixed with aromatic spices and yoghurt is simply irresistible. Serve with hot steamed rice.
- 4 dried red chillies
- 3 fresh green chillies
- 1 tsp cumin seeds
- 1 tsp Kashmiri garam masala
- 2.5 cm piece of root ginger peeled and grated
- 5 cloves garlic crushed
- 4 tbsp desiccated coconut
- 3 tomatoes chopped
- 6 tbsp oil
- 2 large onions sliced thinly
- 2 lbs lamb washed, pat dry and cut into4 cm cubes
- 285 ml plain yoghurt
- 1 tsp saffron threads
- 20 blanched almonds
- a handful of chopped coriander
- salt to taste
- Grind the red and green chillies, cumin seeds, garam masala, ginger, garlic, desiccated coconut and tomatoes together into a smooth paste.
- Heat the oil in a pan and fry the onions until golden.
- Add the spice paste and fry until the oil separates from the mixture.
- Now add the lamb pieces and salt. Stir frequently and cook until the meat is almost done.
- Add the yoghurt, saffron and blanched almonds and mix well.
- Cook over a low heat until the meat is tender and the gravy is thick.
- Garnish with chopped coriander leaves.
- Serve with hot freshly steamed rice.