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Saturday, December 29, 2012,7:16 AM by
Ponmathi Srilekha.S

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KASHMIRI LAMB IN A CHILLI SAUCE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Lamb Mince: Lightly grease a bowl with oil and place the mince in the centre. Add half the ginger-garlic paste with the remaining ingredients and ground spices.
  • With wet hands, divide the mince mixture into 15-16 equal size balls.
  • Roll each mince ball on a lightly oiled surface into a sausage-oval shape of 2 inches length.
  • Pinch the ends to seal. Set aside.
  • The Chilli Sauce: Heat the oil in a shallow pan over a medium heat and add the whole spices and the reserved ginger-garlic paste. Fry for 20-30 seconds.
  • Add a cup of water and bring to the boil. Gently place the prepared mince, one by one into the boiling water.
  • Hold the saucepan handle upwards slightly at an angle so that all the oil collects to one side and add the sugar.
  • Caramelize to a deep brown colour and then lower the saucepan down to its original position, gently swirling it to spread the oil.
  • Add the tomato puree, chopped tomatoes and ground spices except the garam masala. Cover and cook for 5 minutes, stir gently.
  • Adjust seasoning with salt and chilli. Stir gently at regular intervals and take care not to fragment the mince pieces.
  • Pour in at least 3 cups of water and cook for a further 15-20 minutes or until it reduces to a runny sauce. Mix in the garam masala.
  • Finally add in the fresh coriander and finely chopped onion. Serve with Lemon Rice.

INGREDIENTS

Lamb Mince

  • 550 grams lamb mince
  • 1 tablespoon finely chopped fresh coriander
  • 2 tablespoons natural yogurt
  • Salt to taste
  • 1 egg yolk
  • 1 onion, finely chopped
  • 1 tablespoon oil, plus extra for oiling
  • 3 cardamom pods, crushed

Ground Spices

  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ginger paste

Ginger-Garlic Paste

  • ½ inch piece of ginger, roughly chopped
  • 4-5 garlic cloves, roughly chopped

The Chilli Sauce

  • 2 tablespoons Cooking oil
  • 1 litre water
  • ½ teaspoon sugar
  • 50 grams tomato puree
  • 25 grams chopped tomatoes
  • Salt to taste
  • Fresh coriander, finely chopped
  • ½ small onion, finely chopped

Whole Spices - The Chilli Sauce

  • 1 bay leaf
  • 1-2 cardamom pods, crushed
  • ½ teaspoon cumin seeds

Ground Spices - The Chilli Sauce

  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cuminseeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala

147 comments for “Kashmiri Lamb in a Chilli Sauce”

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