Kashmiri Lamb Curry Recipe


Ingredients: (Serves 4)

4 tablespoons sunflower or olive oil

1 large onion, roughly chopped

5 cm/2 inch piece fresh ginger, peeled and roughly chopped

5 large garlic cloves, roughly chopped

400 g/14 oz canned tomatoes

3 brown cardamom pods

2 bay leaves

1 tablespoon ground cilantro (coriander)

1 teaspoon ground turmeric

1 teaspoon chili powder

700 g/1 lb 9 oz boned leg of lamb, cut into 2.5 cm/1 inch cubes

150 g/5� oz natural yogurt

2 teaspoons gram four

1 teaspoon salt, or to taste

1 tablespoon tomato puree

125 ml/4 fl oz warm water

1 teaspoon ghee or unsalted butter

1 teaspoon garam masala

� teaspoon ground nutmeg

2 tablespoons chopped fresh cilantro (coriander) leaves

Naan or plain boiled basmati rice, to serve


Heat 2 tablespoons of the oil in a medium-sized, heavy based saucepan over a medium heat. Add the onion, ginger and garlic and cook, stirring frequently for 5 minutes, or until lightly colored. Remove from the heat and squeeze out as much excess oil as possible from the onion mixture by pressing against the side of the saucepan. Transfer the onion mixture to a blender or food processor with the tomatoes and their juice, blend to a puree and set aside.

Return the saucepan to a low heat and add the remaining oil. Add the cardamom pods and bay leaves and leave to sizzle gently for 20-25 seconds, then add the ground cilantro, turmeric and chili powder. Cook, stirring, for 1 minute, then add the tomato mixture. Increase the heat to medium and continue to cook for 10-12 minutes, until the oil separates from the spice paste, reducing the heat to low towards the last 2-3 minutes.

Add the lamb and increase the heat slightly. Cook, stirring, until the meat changes color. Put the yogurt and gram flour in a bowl and beat together with a fork or wire whisk until smooth. Reduce the heat slightly and stir the yogurt mixture, 2 tablespoons at a time, into the meat mixture. Add the salt and tomato puree. Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.

Add the water and bring it to a slow simmer. Re-cover and cook for a further 20-25 minutes, until the meat is tender. Melt the ghee in a small saucepan over a low heat, add the garam masala and nutmeg and cook, stirring, for 30 seconds. Pour the spiced butter over the curry and stir in half the chopped fresh cilantro. Remove from the heat and serve garnished with the remaining fresh cilantro, accompanied by naan or plain boiled basmati rice.

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