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Kashmiri Lamb In Red Chilli Sauce
Servings – 2 – 3
INGREDIENTS
Lamb – 750 grams
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Dry red chili – 10
Water – 75 milliliters
Cinnamon stick – 1
Green cardamom – 5 – 6 pods
Black peppercorns – 1 tablespoon
Water – 350 milliliters
Oil – 30 milliliters
Caraway seeds – 1 teaspoon
Bay leaf – 2
Garlic – 1 1/2 tablespoons
Tamarind – 80 grams
Dried mint – 2 tablespoons
Paprika – 1 teaspoon
Salt – 1/2 teaspoon
Red chili – 1 teaspoon
Coriander – 2 1/2 tablespoons
Mint – for garnishing
PREPARATION
1. In a mixing bowl, add 750 grams lamb, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
2. Marinate for 1 hour.
3. Take a pan, add 10 dry red chili and dry roast for 3 – 5 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and transfer this into a blender, add 75 milliliters water and blend it into a paste.
5. Take a pressure cooker, add the marinated lamb, blended mixture, 1 cinnamon stick, 5 – 6 pods green cardamom, 1 tablespoon black peppercorns, 350 milliliters water and cover it with lid.
6. Cook until you hear 10 – 12 whistles.
7. Open the lid and remove it from heat.
8. Heat 30 milliliters oil in a skillet, add 1 teaspoon caraway seeds, 2 bay leaf, 1 1/2 tablespoons garlic and stir for 1 – 2 minutes.
9. Then, add the cooked lamb, 2 tablespoons dried mint, 1 teaspoon paprika, 1/2 teaspoon salt, 1 teaspoon red chili and mix it well.
10. Cover it with lid and cook for about 45 – 50 minutes on medium heat.
11. Open the lid, add 2 1/2 tablespoons coriander and mix it well.
12. Cook for 3 – 5 minutes on medium heat.
13. Remove it from heat.
14. Garnish with mint.
15. Serve hot.