KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS)
Kashmiri Lamb Chops Curry (Indian Lamb Chops): exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend.
Provided by Molly Kumar
Categories Brunch
Time 1h
Number Of Ingredients 19
Steps:
- In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
- Add lamb chops and mix everything using hands or fork.
- Marinate in the fridge overnight or atleast for 2hrs.
- Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
- Keep Aside.
- Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
- Remove the marinated lamb chops from the fridge.
- Using a fork, lift the marinated lamb chops and place in skillet.
- Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
- Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
- Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
- Add the remaining oil and ghee to the skillet.
- Reduce the heat to low and add the whisked yogurt marinade and garam masala.
- Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
- Finally, add cooked lamb chops and water.
- Mix everything together and cover cook for 10 minutes on low heat.
- After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
- Turn off the heat and transfer to a serving bowl.
- Serve with steamed rice or choice of bread/rolls.
Nutrition Facts : Calories 596 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 46 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4, Sodium 393 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
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
ROGAN JOSH (KASHMIRI LAMB CURRY)
This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.
Provided by auntchelle
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Paste:.
- Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
- Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
- Curry:.
- Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
- Stir in yoghurt, a spoonful at a time.
- Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
- Add lamb and stir over high heat to coat with with spices.
- Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
- Serve sprinkled with coriander leaves and accompany with rice.
Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1
KASHMIRI LAMB CURRY WITH SAFFRON
Number Of Ingredients 14
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.
Nutrition Facts : Nutritional Facts Serves
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