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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!
Ingredients
- 4 dried red chile peppers (such as cayenne)
- 3 long, green fresh chile peppers (such as Indian Jwala)
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri garam masala
- 1 (1 inch) piece fresh ginger root, peeled and grated
- 5 cloves garlic, crushed
- ¼ cup dried unsweetened coconut
- 3 tomatoes, chopped
- 6 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 pounds lamb meat, cut into 1 1/2-inch cubes
- salt to taste
- ½ teaspoon ground turmeric
- 1 cup plain yogurt
- ½ teaspoon saffron threads
- 20 whole blanched almonds
- ¼ cup chopped fresh cilantro
Directions
Step 1
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.
Step 2
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.
Step 3
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
Step 4
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.
Step 5
Mix in yogurt, saffron, and blanched almonds until well combined.
Step 6
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Step 7
Garnish the curry with chopped cilantro before serving.
Cook’s Notes:
You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat12g | 59% |
| Cholesterol88mg | 29% |
| Sodium132mg | 6% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars9g | |
| Protein28g | |
| Vitamin C70mg | 350% |
| Calcium134mg | 10% |
| Iron3mg | 17% |
| Potassium800mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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