This Kasmiri lamb curry is rich and flavourful and ideal for cold winter evenings. Wrap the curry up in buttery rotis. Yum! TO DRINK: Cobra beer – the perfect match for curry.
Kasmiri lamb curry
- 2 small dried red chillies
- 1 small cinnamon stick, roughly broken
- 10ml (2 tsp) fennel seeds
- 10ml (2 tsp) coriander seeds
- 60ml (¼ cup) black peppercorns
- 3 cardamom pods
- 1kg leg of lamb, trimmed and diced
- 60ml (¼ cup) olive oil 2 onions, finely sliced
- 1 garlic clove, finely chopped
- 3ml (½ tsp) ginger, finely grated
- 5ml (1 tsp) ground garam masala
- a pinch of saffron threads
- 250ml (1 cup) warm water
- 100g ground almonds
- 160ml (²/³ cup) fresh cream sea salt, to taste
- 250ml (1 cup) thick plain yoghurt
- 4 rotis
- fresh coriander leaves, to garnish
- pomegranate seeds, to garnish, optional
Place the chillies in a small frying pan and cook for few seconds. Transfer to a spice grinder or food processor and grind until roughly chopped.
Place the cinnamon stick, fennel and coriander seeds, peppercorns and cardamom in a dry frying pan and cook until fragrant, about 2 minutes. Add this to the chillies in the spice grinder and grind to a fine powder.
Place the lamb in a mixing bowl, add the spices and 15ml (1 tbsp) of the oil, and mix to combine. Cover and place in the fridge for 3 – 6 hours.
Place the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ginger, and cook until soft and golden, about 10 minutes. Add the garam masala and cook for 5 minutes. Increase the heat to high, add the marinated lamb and cook until it is nicely browned.
Combine the saffron and warm water in a small bowl and set aside.
Add the saffron water, threads, almonds, cream and salt to the lamb and stir to combine. Cover and simmer until the lamb is tender, about 1 hour 15 minutes.
Remove from the heat and stir in the yoghurt.
Serve the curry wrapped in rotis and garnished with coriander leaves and pomegranate seeds.