A warming Kashmiri style lamb curry recipe with a really deep and burnished flavour. The welcoming dish is best served with dal or an Indian vegetable side.
Prep: 15 mins
Cook: 90 min
Recipe Serving: 4
4 dried red chillies
3 fresh green chillies
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 inch piece of root ginger, peeled and grated
5 cloves garlic, crushed
4 tablespoons desiccated coconut
3 tomatoes, chopped
6 tablespoons oil
2 large onions, sliced thinly
1kg (2 lb) lamb, washed, pat dry and cut into 1 1/2" pieces
1/2 pint plain yoghurt
1/2 teaspoon turmeric
1/2 teaspoon saffron
20 blanched almonds
A handful chopped coriander
salt to taste
Heat oil in a fry pan. Add the hing, jeera sabut, mace powder, minced onions and green chilies. Saute the veggies and cook till it turns pinkish in colour. Add ginger-garlic paste and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree.
Stir well and add in the dry masalas except for the garam masala and salt to taste. Mix and saute till the sides start separating from the oil. Next add in peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid and let it cook.
Once the gravy starts boiling, add fresh cream. Besides, accentuate the taste of this dish by adding some garam-masala and stir well. Garnish this paneer dish with fresh coriander leaves, and serve it hot with Chapati, Naan, Butter tandoori roti, Jeera rice and Veg pulao.