Kashmiri Lamb Dumpukht 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:

• Combine all ingredients except the almonds in a nonreactive bowl. Prick the meat with the tip of a knife so that the marinade can penetrate well. Mix thoroughly, cover, and refrigerate overnight or up to 24 hours.
• Pour hot water to cover the almonds and leave to soak overnight or up to 24 hours.
• Preheat oven to 325°F.
• Lift the almonds out of their soaking liquid and peel them if they are with skin. Put the meat, its marinade, and the almonds into a stove- and ovenproof pan. Bring to a low simmer over medium-low heat, stirring all the time so the yogurt does not curdle. Turn off the heat. Cover pan first with foil, crimping it tightly, and then with its lid. Place in the oven for 60-75 minutes, testing at the earlier time to see if the meat is tender; if not, return to the oven for 15 minutes.