Kashmiri Qorma

Description:

This is a beautiful aromatic curry from the Kashmiri region in India. The addition of the fried raisins at the end gives it a great variation in texture and sweetness.

Serves: 4-6

Ingredients

750g diced lamb

Pinch saffron threads

1 tablespoon warm milk

125g ghee or butter

10 green cardamom pods

4 cinnamon sticks

4 cloves

1 teaspoon of minced garlic mixed in 3 tablespoons water

1 tablespoon white sugar

2 teaspoons tamarind extract

145g raisins fried in butter

Salt

Instructions:

STEP 1:
Put the lamb into a pan of water and bring to the boil for about 1 minute. Drain and set aside.

STEP 2:
Put the saffron in a small bowl with the warm milk and set aside until necessary.

STEP 3:
Place the blanched meat in saucepan with the ghee or butter, cardamom pods, cinnamon sticks and cloves and fry for 3 minutes until browned.

STEP 4:
Add a cup of water and season before bringing to the boil.

STEP 5:
Strain the garlic from the water, adding the water to the meat pan and discarding the remaining garlic.

STEP 6:
Add sugar and tamarind extract and cook on low for about 1.5 hours or until the meat is tender.

STEP 7:
Watch the pan closely as the moisture will evaporate over this time.

STEP 8:
Add a little more water if the meat is sticking to the bottom of the pan.

STEP 9:
To finish, add the saffron and raisins, mix well and heat through.

STEP 10:
Serve with rice.

Enjoy