• Kashmiri Lamb In Chilli Sauce

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INGREDIENTS


Kashmiri Lamb In Red Chilli Sauce

 

Servings - 2 - 3

 

INGREDIENTS
Lamb - 750 grams

Salt - 1 teaspoon

Black pepper - 1/2 teaspoon

Dry red chili - 10

Water - 75 milliliters

Cinnamon stick - 1

Green cardamom - 5 - 6 pods

Black peppercorns - 1 tablespoon

Water - 350 milliliters

Oil - 30 milliliters

Caraway seeds - 1 teaspoon

Bay leaf - 2

Garlic - 1 1/2 tablespoons

Tamarind - 80 grams

Dried mint - 2 tablespoons

Paprika - 1 teaspoon

Salt - 1/2 teaspoon

Red chili - 1 teaspoon

Coriander - 2 1/2 tablespoons

Mint - for garnishing

 

PREPARATION

  1. In a mixing bowl, add 750 grams lamb, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
  2. Marinate for 1 hour.
  3. Take a pan, add 10 dry red chili and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color.
  4. Remove it from heat and transfer this into a blender, add 75 milliliters water and blend it into a paste.
  5. Take a pressure cooker, add the marinated lamb, blended mixture, 1 cinnamon stick, 5 - 6 pods green cardamom, 1 tablespoon black peppercorns, 350 milliliters water and cover it with lid.
  6. Cook until you hear 10 - 12 whistles.
  7. Open the lid and remove it from heat.
  8. Heat 30 milliliters oil in a skillet, add 1 teaspoon caraway seeds, 2 bay leaf, 1 1/2 tablespoons garlic and stir for 1 - 2 minutes.
  9. Then, add the cooked lamb, 2 tablespoons dried mint, 1 teaspoon paprika, 1/2 teaspoon salt, 1 teaspoon red chili and mix it well.
  10. Cover it with lid and cook for about 45 - 50 minutes on medium heat.
  11. Open the lid, add 2 1/2 tablespoons coriander and mix it well.
  12. Cook for 3 - 5 minutes on medium heat.
  13. Remove it from heat.
  14. Garnish with mint.
  15. Serve hot.