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Spiced Kashmiri Lamb

Desi.Foods's picture
Ingredients
  Boneless lean lamb 1 Pound, cut in large bite-size pieces
  Onions 2 Large, peeled and sliced
  Yogurt 1 3⁄4 Cup (28 tbs), beaten
  Vegetable oil 3 Tablespoon
  Poppy seeds 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Slivered almonds 5 Ounce
  Chili powder 3⁄4 Tablespoon
  Powdered saffron 1⁄4 Teaspoon
Directions

Put the lamb, onions, yoghurt, and oil in a saucepan and mix well.
Bring the mixture to a boil, lower the heat, and simmer gently, uncovered, until the meat is tender, about 45 minutes, adding a little hot water as necessary.
Grind the poppy seeds in a mortar, an electric coffee mill, or food processor or blender until they form a paste.
Add the salt, poppy seed paste, and almonds to the saucepan, stirring them in well, and continue cooking until the mixture is dry.
Stir in the chili powder and saffron and let the mixture cook, almost frying, for 5 minutes.
Serve hot with Basmati Pilaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Party
Servings: 
4

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