Kashmiri Lamb Curry.
Are you a fan of Indian Cuisine? I am. My family and I are crazy over curries. The spicier the better but if you prefer a milder curry, then you definitely will like this recipe. This is Kashmir Lamb Curry (but I used mutton). This curry is very light and not spicy at all. You can even slurp the curry like you would soup. Even though it's light but it's very flavorful. Here's the recipe.
750g lamb (or mutton), cut into bite sizes
150ml natural yogurt, lightly whisked
150ml single cream (i used coconut cream)
1 tbsp crushed garlic
2 tsp finely grated fresh root ginger
2 tsp chili powder (you can add more if you want it to be spicier)
1 tbsp ground coriander
1 tsp ground tumeric
Place the lamb in a large non-metallic bowl, mix together all the above ingredients over the lamb. Mix well, cover and marinate in the refrigerator for 24 hrs.
2 tbsp oil
1 tbsp fennel seeds
2 onions, sliced
2 tomatoes, roughly chopped
1 dried bay leaf
300 ml lamb stock
salt and pepper
chopped fresh coriander, to garnish
Allow the lamb to come to room temperature before cooking. Pre-heat oven to 150C.
Heat the oil in a heavy based casserole dish, then add the fennel seeds and onions. Stir fry for 3-4 mins and then turn the heat on high.
Add the lamb mixture and stir fry for 3-4 mins. Stir in tomatoes, bay leaf and stock, bring to boil and remove from the heat.
Stir well to combine, cover tightly and cook in preheated oven for 2 hours or until lamb is tender, stirring occasionally. Once done, serve immediately with naan, garnished with fresh coriander.
I served this curry with my very own fragrant rice. Yummy!