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Kashmir-Style Lamb Curry

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PREP TIME
35 min
COOKING TIME
90 min
TOTAL TIME
125 min
SERVINGS
6 servings
Dinner Indian
Kashmir-Style Lamb Curry
Ingredients
  • 4 dried red chile peppers (such as cayenne)
  • 3 long, green fresh chile peppers (such as Indian Jwala)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri 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
  • 20 whole blanched almonds
  • 1/4 cup chopped fresh cilantro
Instructions
1
Combine red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes in a blender; blend repeatedly to break down the ingredients into a uniform consistency, then puree until smooth.
2
Heat vegetable oil in a large cooking vessel over medium heat. Introduce the onion into the pan; cook and stir until it has softened and turned translucent, approximately 5 minutes. Decrease the heat to medium-low, and continue cooking and stirring until the onion is extremely tender and has developed a golden hue, around 10 to 15 minutes more.
3
Add the spice paste to the onion mixture and cook and stir until the oil separates from the mixture, roughly 3 minutes.
4
Introduce lamb pieces and salt into the pan; cook, stirring frequently over medium-high heat, until the lamb is browned on all sides, approximately 8 minutes.
5
Combine yogurt, saffron, and blanched almonds in the pan; mix until well combined.
6
Lower the heat to low and simmer, covered, until the meat is tender and the sauce has thickened, around 1 hour.
7
Finish the dish by garnishing it with chopped cilantro before serving.