Kashmiri Lamb Curry With Turnips Recipes

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.

Steps:

• 1. Heat the ghee in a large nonstick saucepan over medium-high heat and cook the sliced onion, stirring, until golden, about 5 minutes. Remove from the pan and reserve for garnish.2. To the pan add the lamb, chopped onion, asafoetida, garam masala, cayenne pepper, turmeric, and salt and cook, stirring, over low heat until the lamb is well-browned, about 25 minutes.3. Add the ginger, fennel seeds, coriander, mango powder, and sugar and stir another 7 to 10 minutes, adding 1 to 2 tablespoons of water if the meat sticks to the pan. Add the yogurt, a few tablespoons at a time, stirring constantly and letting the first bit dry before adding more, until all of it is absorbed, about 30 minutes.4. Mix in the water, cover the pan, and simmer about 1 1/2 hours over low heat until the meat is fork-tender and the sauce is thick. Add the turnips during the last 20 to 30 minutes of cooking, to give them enough time to soften.5. When the turnips are soft, scatter the reserved fried onions, cilantro, and saffron milk on top. Cover and cook over low heat about 15 minutes to blend the flavors. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
• In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
• Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
• Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
• Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.