Sunils Kashmiri Pot Roasted Lamb With Dried Ginger Recipes

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.

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 CURRY WITH SAFFRON

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.

SUNIL'S KASHMIRI POT-ROASTED LAMB WITH DRIED GINGER

Steps:

• 1. Prepare the garam masala. Then, place everything except the garam masala and cilantro in a large saucepan with a tight-fitting lid. Cover the pan first with aluminum foil and then with the lid. (No steam should be allowed to escape.)2. Cook over low heat about 1 hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir: Check to see if the meat is tender if not, cook another 10 minutes, or longer, until the meat is soft. Transfer to a serving dish, mix in the garam masala, garnish with cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KASHMIRI SLOW-COOKED SPICY LAMB CURRY

Steps:

• 1. Place the lamb in a large non-reactive bowl. Add the yogurt, 1 teaspoon cayenne pepper, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate in the refrigerator at least 4 and up to 24 hours. Meanwhile, prepare the garam masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin, cloves, cardamom pods, and cinnamon about 1 minute. Add the marinated lamb, plus all the marinade, and cook, stirring, over high heat the first 5 minutes, then over medium-low heat until the meat is well-browned and the yogurt completely absorbed, 25 to 30 minutes.3. Add the remaining 1 teaspoon cayenne pepper, ground fennel, ginger, and sugar, and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, 10 to 15 minutes.4. Add the water, cover the pan, and cook over medium-high heat, stirring occasionally, until the meat is tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, about 20 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Meanwhile, prepare the garam masala. Then spoon out all excess oil from the pan, transfer the meat and curry to a serving dish, garnish with the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KASHMIRI LAMB CURRY WITH TURNIPS

Steps:

• 1. Heat the ghee in a large nonstick saucepan over medium-high heat and cook the sliced onion, stirring, until golden, about 5 minutes. Remove from the pan and reserve for garnish.2. To the pan add the lamb, chopped onion, asafoetida, garam masala, cayenne pepper, turmeric, and salt and cook, stirring, over low heat until the lamb is well-browned, about 25 minutes.3. Add the ginger, fennel seeds, coriander, mango powder, and sugar and stir another 7 to 10 minutes, adding 1 to 2 tablespoons of water if the meat sticks to the pan. Add the yogurt, a few tablespoons at a time, stirring constantly and letting the first bit dry before adding more, until all of it is absorbed, about 30 minutes.4. Mix in the water, cover the pan, and simmer about 1 1/2 hours over low heat until the meat is fork-tender and the sauce is thick. Add the turnips during the last 20 to 30 minutes of cooking, to give them enough time to soften.5. When the turnips are soft, scatter the reserved fried onions, cilantro, and saffron milk on top. Cover and cook over low heat about 15 minutes to blend the flavors. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.