Kashmiri Lamb
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Prep Time: 35 Minutes | Cook Time: 1 Hour 30 Minutes | Servings: 6

A GJ Favorite: *****

This exciting dish features green and red chiles, dried coconut, raisins and almonds in a saffron-yogurt sauce, the rich cooking style of Kashmir has incredible flavor and is worthy of the Moghul emperors or your friends, family and dinner guests! Serve with basmati rice.

I prepared it in a slow cooker (low setting) for approximately 8 hrs. Feel free to add more spices and garlic if desired.

Aji Amarillo Dried Chiles (3,000 - 26,000 SHUs)

4 dried red chile peppers
3 fresh green chile peppers
1 teaspoon cumin seeds or ground cumin
1 teaspoon garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
1/4 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

1/2 teaspoon ground turmeric
1 cup plain yogurt
1/2 teaspoon saffron threads
1 cup shaved or 20-30 blanched whole almonds
1 cup raisins (golden raisins can be used)
1/4 cup chopped fresh cilantro

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, raisins and 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 with chopped cilantro before serving.