Kashmiri Lamb In Chile Sauce 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 CHOPS CURRY (INDIAN LAMB CHOPS)

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.

KASHMIRI LAMB IN CHILE SAUCE

Steps:

• 1. Heat a 6-qt. saucepan over medium-high. Cook dried chiles until lightly toasted, 1-2 minutes. Transfer to a food processor; add fresh chiles and 1 cup water. Purée until smooth and return to pan. Add lamb, peppercorns, cardamom, cinnamon, and 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 1 hour. Transfer lamb mixture to a bowl. 2. Wipe pan clean; heat oil over medium-high. Cook cumin seeds, garlic, and bay leaves until seeds pop, 1-2 minutes. Add reserved lamb mixture, the tamarind paste, 1 tbsp. mint, the chile powder, and salt; boil. Reduce heat to medium; cook until thickened, about 1 hour