Kashmiri Lamb In Red Chilli Sauce
Servings - 2 - 3
INGREDIENTS
Lamb - 750 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Dry red chili - 10
Water - 75 milliliters
Cinnamon stick - 1
Green cardamom - 5 - 6 pods
Black peppercorns - 1 tablespoon
Water - 350 milliliters
Oil - 30 milliliters
Caraway seeds - 1 teaspoon
Bay leaf - 2
Garlic - 1 1/2 tablespoons
Tamarind - 80 grams
Dried mint - 2 tablespoons
Paprika - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander - 2 1/2 tablespoons
Mint - for garnishing
PREPARATION
- In a mixing bowl, add 750 grams lamb, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
- Marinate for 1 hour.
- Take a pan, add 10 dry red chili and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color.
- Remove it from heat and transfer this into a blender, add 75 milliliters water and blend it into a paste.
- Take a pressure cooker, add the marinated lamb, blended mixture, 1 cinnamon stick, 5 - 6 pods green cardamom, 1 tablespoon black peppercorns, 350 milliliters water and cover it with lid.
- Cook until you hear 10 - 12 whistles.
- Open the lid and remove it from heat.
- Heat 30 milliliters oil in a skillet, add 1 teaspoon caraway seeds, 2 bay leaf, 1 1/2 tablespoons garlic and stir for 1 - 2 minutes.
- Then, add the cooked lamb, 2 tablespoons dried mint, 1 teaspoon paprika, 1/2 teaspoon salt, 1 teaspoon red chili and mix it well.
- Cover it with lid and cook for about 45 - 50 minutes on medium heat.
- Open the lid, add 2 1/2 tablespoons coriander and mix it well.
- Cook for 3 - 5 minutes on medium heat.
- Remove it from heat.
- Garnish with mint.
- Serve hot.
