Kashmiri Style Rich Lamb Curry Food

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.

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 ROGAN JOSH

Steps:

• Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
• In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
• Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
• Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
• Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

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.