North: Kashmir Lamb Stew (Kashmiri Gosht) Recipe

North: Kashmir Lamb Stew (Kashmiri Gosht) Recipe

Ingredients:

Fresh chives/onions
1/2 c of peas (fresh)
1/4 c of whipped crea m
2 c of yogurt (unflavored)
1 c of water
1 tsp of salt
2 pcs of tomatoes; skins and seeds removed & diced
1/2 tsp of cayenne pepper
1 tsp of paprika
1/4 tsp of turmeric
1/2 tsp of coriander powder
3 cloves of garlic; crushed
1 Tbsp of ginger; minced
1 pc of onion (large); diced
4 pods of cardamom
1 tsp of cumin (seeds)
4 pcs of cloves
1 cinnamon stick (2 inches)
3 Tbsps of oil
1/4 c of nuts (cashew)
2 lbs of lamb; de boned & fats trimmed
1 stephen ceideburg

Instructions:

Cut up the lamb to one inch cutlets. Create paste out of the cashews by blitzing inside a food processor mixed with small amount of water. Saute cinnamon, cardamom, cumin and cloves for one minutes.

Next add the onion, garlic and ginger then cook ’till the onions are soft. Mix in the coriander, paprika, salt, cayenne then turmeric.

Add the meat then cook ’till it has browned a bit. Mix in tomatoes then cook for five minutes. Pour half a cup of water then add yogurt, the cashew-paste, stir constantly then simmer for forty five minutes.

Lastly put in the peas then the cream. Cook ’till mixture has thickened. Garnish chives on top.

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