Kashmiri Lamb Curry With Saffron Food

KASHMIRI-STYLE RICH LAMB CURRY

Steps:

• Pour the oil into a large pan, about 25 centimetres (10 inches) in diameter, and set it over a medium-high heat. Tip in the onions. Stir and fry for 15 minutes, until brown. Add the garlic and fry for one minute more. Splash in a tablespoon of hot water and stir it in. Let it disappear. Stir in the cassia leaves, cardamom pods, cassia bark and cumin seeds. Add the ginger and stir and fry for 30 seconds, then tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for four minutes, stirring occasionally. Sprinkle in the chilli and combine, then add the basaar mix and salt, with a tablespoon of hot water. Stir and fry for five minutes. As you do so, the oil will begin to separate from the paste. Now add half the coriander and mix well for one minute. Drop the meat into the pan and brown well all over for 10 minutes. Pour in 750ml (1½ pints) of hot water, cover and simmer over a low heat for one hour, stirring occasionally. Add the garam masala, mix well, replace the lid and keep cooking gently for 10 minutes. Fold in the remaining coriander before serving.

ROGAN JOSH (KASHMIRI LAMB CURRY)

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.

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.