Roganjosh

Ingredients: 

1 tbsp Ginger Powder
1 tbsp Fennel seeds
1 tbsp Shahjeera
6 Garlic cloves, minced
1 tbsp Pepper, red powder
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf
Salt to taste
1 tbsp Saffron
1 c Yogurt plain
1 tbsp Paprika
1 piece Pure hing
4 tbsp Ghee
2 lbs Lamb, cut int large cubes

Method:

1. Grind together the spices.
2. Soak saffron in yogurt.
3. Heat ghee and fry the lump of hing
4. Add meat and sear on all sides, frying until well browned.
5. Pour in the yogurt and fry until liquid is absorbed.
6. Add a glassful of water and the spices.
7. Bring to a boil, reduce heat, and simmer, covered, until tender.
8. Remove cover and cook until liquid is gone.

Kashmiri Lamb Curry

Lamb Curry is a yummy non-vegetarian recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Lamb Curry by following this easy recipe.

Ingredients:

• 5 strands Saffron 
• 100 g Blanched Almonds 
• 4 tbsp Sunflower Oil 
• 3 Onions, sliced 
• 2 Cloves Garlic, finely diced 
• 1/2 tsp Ginger, finely diced 
• 3 Dried Chillies, preferably Kashmiri 
• 5 Green Cardamoms 
• 1 tsp Fennel Seeds 
• 1/2 tsp Ground Turmeric 
• 1 tsp Ground Cumin 
• 1 tsp Ground Coriander 
• 1 tsp Garam Masala 
• 1kg Lean Lamb Leg, diced 
• 140 ml Double Cream 
• Salt, to taste 
• ½ tsp Black Pepper, freshly ground 
• 140 ml Natural Greek Yogurt 
• Oil, for cooking

How to make Kashmiri Lamb Curry:

• Take a small bowl and put saffron in it, along with 300 ml warm water. Let it infuse.
• Set the oven at the highest setting and scatter the almonds on a non stick baking tray.
• Roast for 5 minutes or till they turn golden in color. Remove and set aside.
• Place the saucepan on medium heat and heat some oil in it.
• In the hot oil, fry onion, garlic, ginger and chilies in it, till onions become soft.
• Now, put cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes.
• Set the heat on high flame and add lamb to it. Fry till it turns brown.
• Add saffron, water, cream and black pepper to it and cook for an hour.
• Add almonds and cook for further 30 minutes or till the lamb is tender.
• Remove from heat and stir in the yogurt. Serve.