Kashmiri Pacha - Traditional Kashmiri Lamb Stew

Ingredients

In Kashmiri Pacha, we adapt the original Azerbaijani Kalah pacha recipe to Kashmiri cuisine by incorporating Kashmiri spices and flavors. The original dish is traditionally made with sheep's head and feet, while in Kashmiri Pacha, we use lamb meat instead. Additionally, we infuse the stew with Kashmiri spices like fennel, ginger, and cinnamon, giving it a distinct flavor profile. We alse have the original recipe for Kalah pacha, so you can check it out.

• 1 kg (2.2 lbs) lamb meat, cut into pieces 1 kg (2.2 lbs) lamb meat, cut into pieces
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 teaspoons fennel seeds 2 teaspoons fennel seeds
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 4 cups (950 ml) water 4 cups (950 ml) water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb meat to the pot and cook until browned on all sides.
4. 4.
   In a mortar and pestle, crush the fennel seeds to release their flavors. Add the crushed fennel seeds, turmeric, cinnamon, cardamom, cloves, and black pepper to the pot. Stir well to coat the meat with the spices.
5. 5.
   Pour in the water and season with salt. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Kashmiri Pacha hot, garnished with fresh cilantro. Enjoy with naan or rice.

Treat your ingredients with care...

• Lamb meat — Choose tender cuts of lamb, such as shoulder or leg, for the best results in this stew. Trim any excess fat before cooking to achieve a leaner dish.

Tips & Tricks

• For a spicier version, add a pinch of Kashmiri red chili powder or crushed red pepper flakes.
• If you prefer a thicker stew, you can add a tablespoon of rice flour mixed with water to the pot during the last 15 minutes of cooking.

Serving advice

Serve Kashmiri Pacha hot with naan bread or steamed rice. It pairs well with a side of yogurt or raita to balance the flavors.

Presentation advice

Garnish the Kashmiri Pacha with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls, allowing the tender lamb meat and aromatic broth to take center stage.