How To Make Kashmiri Lamb Recipe
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Serves:
Ingredients
- 800g lamb, cut into pieces
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 tsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel seeds
- 4 cloves
- 2 cardamom pods
- 2 cinnamon sticks
- 4 cups water
- Salt to taste
- 2 tbsp vegetable oil
- Fresh coriander leaves for garnish
Instructions
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Heat oil in a large pot or pressure cooker. Add fennel seeds, cloves, cardamom pods, and cinnamon sticks.
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Add chopped onions and sauté until golden brown.
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Add minced garlic and grated ginger. Cook for 1-2 minutes.
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Add lamb pieces and cook until browned on all sides.
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Add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the lamb.
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Add green chilies and water. Give it a stir, cover the pot, and let it simmer for 1 hour or pressure cook for 20 minutes.
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Remove the lid and cook for another 10 minutes to thicken the gravy.
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Garnish with fresh coriander leaves.
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Serve hot with steamed rice or naan bread.
Nutrition
- Calories : 516kcal
- Total Fat : 32g
- Saturated Fat : 11g
- Cholesterol : 150mg
- Sodium : 310mg
- Total Carbohydrates : 8g
- Fiber : 2g
- Sugar : 2g
- Protein : 48g
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