Featured image of post Easiest Way to Make Blackcurrant Sauce For Lamb

Easiest Way to Make Blackcurrant Sauce For Lamb

This blackcurrant jam recipe packs a load of nutrients i bet you never even realized!

Kashmiri Lamb

Although many chefs have used.

Recipe Summary Kashmiri Lamb

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!

Ingredients | Blackcurrant Sauce For Lamb

  • 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
  • Directions

  • 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.
  • You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
  • Warning. Make this with scotch bonnet or hotter peppers at your own risk!
  • To make this recipe in a slow cooker, follow steps 1 through 3. You may brown the lamb before adding it to the slow cooker, if you like (step 4). Combine all of the ingredients except the yogurt and cilantro in a slow cooker and cook on low for 8 to 10 hours. Stir in the yogurt; cover and cook for 10 minutes more. Top with cilantro before serving.
  • Info | Blackcurrant Sauce For Lamb

    prep: 35 mins cook: 1 hr 30 mins total: 2 hrs 5 mins Servings: 6 Yield: 6 servings

    TAG : Kashmiri Lamb

    World Cuisine Recipes, Asian, Indian,


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