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.
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
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
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