CASHMERE MUTTON CHOP
Make and share this Cashmere Mutton Chop recipe from Food.com.
Provided by y.c.ozturk
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sauce the Mutton Chops with ginger and sesame oil and put it in your fridge about 2 hours to rest.
- Heat your wok and to stir fry your Mutton chop until the sauce turns brown.
- Add Spring onions and Green Peas and cook them about 30 seconds.
- Add Lemon juice, honey, coriander and sesame in your Saucepan.
- Add this honey sauce in your wok and heat it until it pearling.
- (My English is bad so if you have any questions ask me: [email protected]).
Nutrition Facts : Calories 323, Fat 12.2, SaturatedFat 1.8, Sodium 16.9, Carbohydrate 50.3, Fiber 12.2, Sugar 26.3, Protein 11
KASHMIRI LAMB
This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
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