Lamb Cashmir 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-STYLE LEG OF LAMB - THIS INDIAN STYLE OF LAMB IS A REAL TREAT, EVERYONE WILL THINK YOU ARE A GOURMET CHEF.

Steps:

• Lamb Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish. Spice mixture In a small bowl, combine all the ingredients. Rub over the lamb, pressing it into the slits.
• Yogurt mixture In a food processor or blender thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally. Preheat the oven to 450 degrees.
• Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.

INDIAN LAMB RECIPES - HOW TO MAKE KASHMIRI LAMB CUTLETS

Steps:

• Remove the meat from the bone and pound it with a meat mallet into flat steaks. Place in the fridge until ready to use.
• Pour the milk into a saucepan and add the cinnamon, cardamom seeds, cloves, ginger, onion, pepper and the cumin and coriander powder. Bring to a boil.
• Place the meat in the milk mixture and simmer for 30 minutes.
• After 30 minutes, remove the meat from the milk and pat dry with paper towels.
• Now mix the batter ingredients together. Add a teaspoon of tandoori paste or Kashmiri paste for more colour and flavour. The batter should be quite thick, like double cream so that it clings to the cutlets.
• Bring your oil to a boil in a large sauce pan or deep fryer. Your oil is ready when a little batter sizzles immediately when dropped in the oil. Be careful as the oil can splatter. Dip your lamb pieces into the batter and slowly ease each piece into the hot oil.
• Deep fry until nicely browned and place on paper towels to soak up any excess oil. Serve sprinkled with a little flaky salt and your favourite raitas and/or chutneys.

KASHMIRI CHICKEN CURRY

Steps:

• Heat the oil in a thick-bottom non-stick wok. , Fry the onions to pink, add the whole spices and cook for 1-2 minutes. , Add the chicken pieces and stir fry for 3-4 mins. , Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder. , Stir fry for 2-3 minutes. , Beat the yogurt and add it in, stir for another few mins. , Add the apples and chopped coriander, cover and cook for 10-15 minutes. , When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves. ,

LAMB CASHMIR

Steps:

• Place the meat in a bowl, mix together the soured cream, garam masala and curry powder, mix into the meat and leave to stand for a couple of hours.
• Heat the ghee in a pan and fry the almonds till golden remove from the pan, do the same with the apricots and sultanas, remove from the pan.
• Fry the onion, ginger and garlic till golden.
• Add the meat to the pan with the marinade, cook for 5 minutes Add the apricots and sultanas simmer till meat is tender. Add a little water if the curry dried out while cooking.
• Season with saltand lemon juice, garnish with the almonds.