Kashmiri Slow Cooked Spicy Lamb Curry Food

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.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

KASHMIRI LAMB

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.

KASHMIR LAMB WITH SPINACH

Steps:

• Heat the oil in a pan and over medium heat brown the lamb in batches.
• Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
• Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
• Return the lamb and any juices to the pan.
• Add the stock and bay leaves.
• Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
• Add the cream, stir, cover and cook a further 20 minutes.
• Add the spinach and cook until the spinach has softened.

KASHMIRI ROGAN JOSH (INDIAN MUTTON/ LAMB CURRY)

Steps:

• Heat oil in a large saucepan.
• Add cinnamon stick and cloves.
• After a second, add asafoetida, meat and salt. Saute for 5 minutes.
• Add paprika and cayenne pepper. Stir.
• Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
• Add fennel and ginger powders. Stir.
• Add water or broth, cover partly and cook on medium heat for 30 minutes.
• Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
• Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
• Serve hot.

KASHMIRI SLOW-COOKED SPICY LAMB CURRY

Steps:

• 1. Place the lamb in a large non-reactive bowl. Add the yogurt, 1 teaspoon cayenne pepper, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate in the refrigerator at least 4 and up to 24 hours. Meanwhile, prepare the garam masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin, cloves, cardamom pods, and cinnamon about 1 minute. Add the marinated lamb, plus all the marinade, and cook, stirring, over high heat the first 5 minutes, then over medium-low heat until the meat is well-browned and the yogurt completely absorbed, 25 to 30 minutes.3. Add the remaining 1 teaspoon cayenne pepper, ground fennel, ginger, and sugar, and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, 10 to 15 minutes.4. Add the water, cover the pan, and cook over medium-high heat, stirring occasionally, until the meat is tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, about 20 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Meanwhile, prepare the garam masala. Then spoon out all excess oil from the pan, transfer the meat and curry to a serving dish, garnish with the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.