Skip to main content

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

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Garlic and Onion Boiled Peanuts

“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Post a Comment
Read more