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PrintKASHMIR LAMB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan and gently brown the onion for about 10-12 minutes. Add the lamb and toss for about 5 minutes.
- Reduce the heat, add the ginger- garlic paste, coriander powder and salt, stir for a minute.
- Cover and cook over a low heat for about an hour or until the lamb is tender. Stir occasionally, add little hot water when necessary.
- Stir in the milk, yogurt and almonds. Toss the lamb in the gravy at least for 10-12 minutes or until the sauce reduce to very thick cream consistency.
- Add the remaining spices, fresh coriander and lemon juice to taste. Serve hot.
INGREDIENTS
- 750 grams lean stewing lamb on the bone, cubed
- 100 ml skimmed milk
- 150 ml low-fat yogurt, beaten
- 50 grams ground almonds
- 2 tablespoon ginger- garlic paste
- 1 tablespoon coriander powder
- 2 tablespoon Cooking oil
- 1 onion, finely chopped
- ½ teaspoon garam masala
- 1 tablespoon fennel seeds, pounded
- 2 tablespoon of chopped fresh coriander leaves and stalks
- Salt to taste
- Lemon juice to taste
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