Best Kashmiri Lamb Curry With Turnips Recipes

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

KASHMIRI LAMB CURRY WITH TURNIPS

Kashmiri Lamb Curry with Turnips image

Number Of Ingredients 21

Ingredients

3 tablespoons melted ghee or vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
2 1/2 pounds , mixed rib lamb chops, and boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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1 large onion, finely chopped
1/8 teaspoon ground asafoetida
1 teaspoon Garam Masala
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons peeled minced fresh ginger
1 tablespoon ground fennel seeds
1 tablespoon ground coriander
1 teaspoon dried mango powder
1 teaspoon sugar
1 1/2 cups nonfat plain yogurt, whisked until smooth
3 to 4 cups water
1 pound , baby turnips, , trimmed and left whole or halved lengthwise
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon saffron threads
2 tablespoons milk (with the saffron above added)

Steps:

1. Heat the ghee in a large nonstick saucepan over medium-high heat and cook the sliced onion, stirring, until golden, about 5 minutes. Remove from the pan and reserve for garnish.2. To the pan add the lamb, chopped onion, asafoetida, garam masala, cayenne pepper, turmeric, and salt and cook, stirring, over low heat until the lamb is well-browned, about 25 minutes.3. Add the ginger, fennel seeds, coriander, mango powder, and sugar and stir another 7 to 10 minutes, adding 1 to 2 tablespoons of water if the meat sticks to the pan. Add the yogurt, a few tablespoons at a time, stirring constantly and letting the first bit dry before adding more, until all of it is absorbed, about 30 minutes.4. Mix in the water, cover the pan, and simmer about 1 1/2 hours over low heat until the meat is fork-tender and the sauce is thick. Add the turnips during the last 20 to 30 minutes of cooking, to give them enough time to soften.5. When the turnips are soft, scatter the reserved fried onions, cilantro, and saffron milk on top. Cover and cook over low heat about 15 minutes to blend the flavors. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves