Kashmiri Lamb Curry

  • Work-from-home

Ar!yaN

Banned
Jan 19, 2009
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Pakistan
Kashmiri Lamb Curry
Ingredients


A pinch of saffron strands

100g blanched almonds

4 tablespoons sunflower oil

3 onions, sliced

2 cloves garlic, finely diced

1/2 teaspoon ginger, finely diced

3 dried chillies, preferably Kashmiri

5 green cardamoms

1 teaspoon fennel seeds

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1kg lean lamb leg, diced

140ml double cream

Salt and ground black pepper

140ml natural yogurt



Put the saffron in a small bowl, cover with 300ml warm water and leave
to infuse. Set the oven to its highest setting and scatter the almonds
onto a non-stick baking tray. Place in the oven and roast for about 5
minutes, or until they turn golden. Remove and set aside.


Place the oil in a large saucepan over a medium heat and fry the onion,
garlic, ginger and chillies until the onions are soft. Add the
cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala
and fry for a few minutes. Turn up the heat, add the lamb and fry until
it browns.


Add the saffron water, cream and seasoning. Cover and simmer for an
hour, then add the almonds and cook for 30 minutes or until the lamb is
tender. Remove from the heat, stir in the yogurt and serve.
 
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