kashmiri lamb

Ingredients

• Servings: 6
• 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
• 1/4 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
• 1/2 teaspoon ground turmeric
• 1 cup plain yogurt
• 1/2 teaspoon saffron threads
• 20 whole blanched almonds
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 5 mins


• 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.