North: kashmir lamb stew (kashmiri gosht)


"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: arzenie

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


371 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

Stephen Ceideburg 1/4 ts Turmeric
2 lb Boneless lamb, trimmed of 1 ts Paprika
-all fat 1/2 ts Cayenne pepper
1/4 c Cashew nuts 1 ts Salt, or to taste
3 tb Mild vegetable oil 2 md Tomatoes, peeled, seeded,
1 Two-inch piece cinnamon -chopped
-stick, broken 3 md Boiling potatoes, peeled,
4 Whole cloves -diced
4 Cardamom pods 1 c Water
1 ts Cumin seeds 2 c Unflavored yogurt
1 lg Onion, chopped 1/4 c Whipping cream
1 tb Minced fresh ginger 1/2 c Fresh peas, or frozen,
3 Garlic cloves, peeled, -thawed
-crushed Snipped fresh chives or
1/2 ts Ground coriander -green onion tops

Kashmir's cuisine combines the area's plentiful fruits and nuts with
the rich ingredients and sophisticated cooking style of the Moghuls.
This rich stew makes a marvelous main dish. Serve it with rice or
crusty breads.

Cut meat in 1-inch cubes and set aside. Grind cashews with a little
water to make a paste. Set aside.

Heat oil in a large, heavy skillet over medium-high heat. Add
cinnamon, cloves, cardamom and cumin seeds.

Cook, stirring, until fragrant, about 1 minute.

Add onion, ginger and garlic. Stir and cook until onion is soft,
about 3 minutes.

Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.

Add lamb and stir-fry until it is no longer red.

Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes.

Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and
add to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or
until meat is tender.

Skim off fat from surface.

(May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over
medium heat before continuing.)

Add cream and peas and heat through. Sauce should be thick. If too
thick, add a few tablespoons water. If too thin, boil to reduce.

Serve stew in deep plates garnished with chives.

PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat
(9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Submitted By FRANK SKELLY On 02-14-95

Browse by categories


Celebrity Chefs Recipes (cooking)


Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes