Kashmiri Lamb Curry With Turnips Food

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

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

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

GUSHTABA

Gushtaba image

Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 22

Ingredients

5/8 lb ground lamb
1 teaspoon fennel powder
1/2 teaspoon ginger powder
3/4 teaspoon salt
1/2 teaspoon cumin
1 teaspoon cardamom powder (black)
1 (1 inch) cinnamon stick
1 bay leaf
3 cloves
1/2 teaspoon salt
2 teaspoons oil
2 teaspoons ghee
1 medium onion, sliced
1 garlic clove, minced
1 cup Greek yogurt, beaten well
1/4 teaspoon caraway seed
1/2 fennel powder
1/4 teaspoon ginger powder
1/4 teaspoon garam masala
1/2 teaspoon dried mint
1 teaspoon cardamom powder (black)
2 teaspoons cardamom powder (green)

Steps:

Using a food processor, puree the lamb into a fine paste. Mix remaining meat ball ingredients well together. Divide mixture into 4 even pieces and shape each piece into large balls.
Heat 1 1/2 cups water in a small pan with salt, cinnamon, bay leaf and cloves. When it boils, add the meat balls. Cook uncovered on medium heat for about 20 minutes or until tender/cooked. Halfway through cooking time, turn meat balls over so other side cooks.
Heat oil in a kadhai (Indian wok) or deep frying pan. Add ghee and sliced onion. Saute till golden brown. Remove from fire.
Remove onions from oil. Cool and grind to a fine paste with a little water. Set cooked onion paste aside.
Add minced garlic to oil and saute on low heat for 30 seconds. Add well beaten yogurt and remaining sauce ingredients. Keep on low heat. Stir until it boils. Add onion paste. Mix well for a minute.
Add cooked meat balls along with any water that is remaining after boiling the koftas. Lower heat, cover and simmer for 20 minutes.
Serve granished with fresh mint leaves.

Nutrition Facts : Calories 507.9, Fat 41.3, SaturatedFat 17.2, Cholesterol 110.3, Sodium 1538.9, Carbohydrate 10.2, Fiber 2.6, Sugar 2.4, Protein 24

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