Is Kashmiri Curry Hot Food

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KASHMIRI LAMB



Kashmiri Lamb image

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!

Provided by The Gnome

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 6

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g

ROGAN JOSH (KASHMIRI LAMB CURRY)



Rogan Josh (Kashmiri Lamb Curry) image

This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.

Provided by auntchelle

Categories     Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 dried red chilies, seeded
2 tablespoons ground blanched almonds
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon white poppy seeds
3 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1/4 teaspoon saffron strand
4 tablespoons ghee (or oil)
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yogurt
2 large ripe tomatoes, peeled and chopped
3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
salt, to taste
750 g lean lamb, cut into large cubes
2 tablespoons chopped coriander leaves

Steps:

  • Paste:.
  • Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
  • Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
  • Curry:.
  • Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
  • Stir in yoghurt, a spoonful at a time.
  • Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
  • Add lamb and stir over high heat to coat with with spices.
  • Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
  • Serve sprinkled with coriander leaves and accompany with rice.

Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1

KASHMIRI CURRY CHICKEN



Kashmiri Curry Chicken image

Make and share this Kashmiri Curry Chicken recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs chicken pieces
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 1/2 teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

Steps:

  • Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
  • Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
  • Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4

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  • Rogan Josh. If you are a meat lover, you absolutely cannot miss out on this dish. An aromatic lamb curry, Rogan Josh is definitely a must try. A signature dish of the valley, you haven’t tried Kashmiri cuisine if you haven’t had this one dish.
  • Dum Olav. You might think that you have tried dum aloo but you haven’t unless you have tried the authentic Kashmiri Dum Olav or Dum Aloo. The baby potatoes cooked in a gravy of yogurt along with a few spices are an absolute delight to have.
  • Modur Pulao. Made using milk, saffron, dry fruits, sugar and spices like cinnamon and cardamom, modur pulao is actually a sweet pulao. It is full of the goodness of ghee, milk and lots of dried fruits and nuts.
  • Goshtaba. When we are talking about must have foods from the Kashmiri cuisine, Goshtaba needs to be on the top of the list as well. This heavenly dish consists of minced mutton balls that are prepared in a flavorful yogurt based gravy.
  • Yakhni Lamb Curry. Another lamb delicacy from Kashmiri food recipes, Yakhni is a must try for all the meat lovers. Also yogurt based, Yakhni gravy is flavored with some wonderful spices, onion paste and dry mint leaves.
  • Aab Gosh. Another non-vegetarian classic, Aab Gosh is a very popular mutton dish in the Kashmir valley. You might have tried several mutton dishes but there is nothing quite like this one.
  • Lyodur Tschman. Although one of the less heard dishes of the Kashmiri cuisine, Lyodur Tschman is a paneer dish that is very commonly found in the Kashmiri households.
  • Kashmiri Muji Gaad. This is a winter special delicacy of the Kashmiri cuisine which is mostly enjoyed in the month of December. Also served on special occasions or celebrations, Muji Gaad is a dish prepared with fish and radish.
  • Haakh. The Kashmiri Haak or Haakh is a healthy green leafy vegetable preparation. It is made with the Haak leaves, which look quite a lot like spinach.
  • Kashmiri Rajma. If you are looking for more veg food in the valley, Kashmiri rajma is a must have. The rajma gravy isn’t just like the rajma gravy that you’d typically find but the variant of the rajma used is also different.


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