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KASHMIRI-STYLE LAMB

KASHMIRI-STYLE LAMB


1.4kg leg of lamb

15 ml (1 level tbsp) poppy seeds

45 ml (3 level tbsp) grated fresh or desiccated coconut

2 medium onions, skinned and coarsely chopped

5 cm piece root ginger, peeled and coarsely chopped

25 g blanched almonds, chopped

cinnamon stick, 5 cm long

6 green cardamoms

3 black cardamoms, ground

4 cloves

small piece of mace

2.5 ml (1/2 level tsp) grated nutmeg

7.5 ml /1 ½ level tsp) mild chilli powder

5 ml salt

142 g (5 fl oz) natural yogurt

150 g (5 oz) ghee or butter, melted

4 bay leaves, crushed;

30 ml (2 level tbsp) ground aniseed


  1. Remove all traces of fat and the white membrane from the meat. Prick the meat thoroughly with a sharp knife so that the fıbres are completely broken up. It should virtually be falling of the bone. Place in a deep baking dish or a roasting tin.

  2. Soak the poppy seeds and the coconut in a little warm water for 10 minutes. Drain and put in a blender or food processor with the next 11 ingredients and blend to a smooth paste.

  3. Pour the paste over the meat and spread all over coating well. Again, prick the meat with a knife all over to help the mixture to penetrate.

  4. Mix together the yogurt and remaining ingredients and spread it over the lamb. Cook in the oven at 170°C mark 3 for 2 ¼ – 2 ½ hours, basting frequently. Turn the leg over once, halfway during cooking time. Remove from the oven and transfer to a warmed serving dish. Carve and serve hot.
    Serves 6


KASHMIRI-STYLE LAMB

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