Often served during winter holidays in Pakistan, the tender lamb mixed with aromatic spices and yoghurt is simply irresistible. Serve with hot steamed rice.
Kashmiri Lamb
Ingredients
- 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
Instructions
- 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.
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