How To Make Kashmiri Lamb Recipe
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Heat oil in a large pot or pressure cooker. Add fennel seeds, cloves, cardamom pods, and cinnamon sticks.
Add chopped onions and sauté until golden brown.
Add minced garlic and grated ginger. Cook for 1-2 minutes.
Add lamb pieces and cook until browned on all sides.
Add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the lamb.
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.
Remove the lid and cook for another 10 minutes to thicken the gravy.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or naan bread.
- 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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