Kashmiri-style Lamb
From mystic_river1 16 years ago
Ingredients
- 4 tablespoons vegetable oil shopping list
- 1/4 teaspoon asafoetida powder (very strong smelling and must be used very sparingly but adds a marvelous flavor. shopping list
- 2 lb lean lamb, cubed shopping list
- 1 piece fresh ginger, 2 in long, crushed shopping list
- 2 cloves garlic, crushed shopping list
- 4 tablespoon masala paste shopping list
- 1 teaspoon chili powder or 2 teaspoons sweet paprika shopping list
- 8-10 strands saffron (optional), plus more for garnishing shopping list
- salt, to taste shopping list
- About 4 oz pint natural (plain) yogurt, beaten shopping list
How to make it
- Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
- Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
- Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.
browning the lamb
Close
adding final touches
Close
People Who Like This Dish 5
- iffyo IN
- ambus Lahore, PK
- vin Chesapeake, VA
- hooch New Zealand, NZ
- lor Toronto, Canada
- berry Myrtle Beach, SC
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
Yes,a winner...Beautiful recipe. I must try this.
ambus
in Lahore loved it
-
Take a ^five!This is Super good Joy Marie!
iffyo
in loved it
-
Ohhhhhh, I'm right there with everyone else!!! How could I resist this dish? I can't wait to prepare it. Thank you for sharing this "5" rated winner!!! Cheers!!!
lor
in Toronto loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "