Mutton and Lamb

Kashmiri Lamb

3 comments

Ingredients:
    * Lamb- 2 lbs (wash and cut into small pieces)
    * Large onions- 2 (sliced thinly)
    * Tomatoes- 3 (chopped)
    * Grated ginger- 1 inch piece
    * Crushed garlic- 5 cloves
    * Dry red chilies- 4
    * Fresh green chilies- 3
    * Cumin seeds- 1 tsp
    * Turmeric powder- 1/2 tsp
    * Garam masala- 1 tsp
    * Grated coconut- 4 tablespoons
    * Plain yoghurt- 1 cup
    * Saffron- 1/2 tsp
    * Blanched almonds- 15
    * Salt to taste
    * Oil- 6 tablespoons
    * Chopped cilantro (coriander) leaves

Method:

Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.
Heat the oil in a pan and fry the onions until golden.
Add the spice paste and fry until the oil separates from the mixture.
Add the lamb pieces and salt & cook until it is almost done. Stir occasionally.
Now add the yoghurt, saffron and blanched almonds and mix well.
Cook over low heat until the meat is tender and the gravy is thick.
Garnish with chopped coriander leaves. Serve hot.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

3 Comments

  1. vijender noonwal

    very good one

  2. a very tasty meal indeed quitely suprised

Leave a Comment

Your email address will not be published. Required fields are marked *

*