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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A kashmiri specialty. Can be made a day ahead. Ingredients:
1 kg diced lamb |
250 ml yogurt |
1 tablespoon malt vinegar |
4 cloves garlic, crushed |
1 tablespoon grated fresh ginger |
2 tablespoons ghee |
4 cardamom pods, bruised |
3 cloves |
1 cinnamon stick |
2 medium onions, finely chopped (300g) |
3 teaspoons ground cumin |
1 tablespoon ground coriander |
1 teaspoon ground fennel |
1 1/2 teaspoons sweet paprika |
3/4 teaspoon chili powder |
125 ml chicken stock |
1 teaspoon garam masala |
2 tablespoons chopped fresh coriander leaves |
1 tablespoon chopped fresh mint leaves |
Directions:
1. Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
2. Cover, refrigerate 3 hours or overnight.
3. Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
4. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
5. Add ground spices, cook stirring until fragrant.
6. Add lamb mixture, stir to coat in spice mixture.
7. Add stock; simmer, covered, for 1 1/2 hours.
8. Remove cover; simmer about 30 minutes or until lamb is tender.
9. just before serving, stir in garam masala and fresh herbs; heat through.
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