Homestyle Kashmiri Lamb Curry

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons Kashmiri red chili powder 2 teaspoons Kashmiri red chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
2. 2.
   Add the chopped onions and cook until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and sauté for another minute.
4. 4.
   In a small bowl, mix together the Kashmiri red chili powder, ground cumin, ground coriander, fennel seeds, and turmeric powder.
5. 5.
   Add the spice mixture to the pan and cook for a minute, stirring constantly.
6. 6.
   Add the lamb cubes to the pan and cook until browned on all sides.
7. 7.
   Reduce the heat to low and add the plain yogurt. Stir well to coat the lamb with the yogurt.
8. 8.
   Pour in the water and season with salt to taste.
9. 9.
   Cover the pan and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
10. 10.
    Garnish with fresh cilantro and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Lamb — Choose boneless lamb cuts with a good amount of marbling for a tender and flavorful curry.
• Kashmiri red chili powder — This mild chili powder adds a vibrant red color to the curry without excessive heat. Adjust the quantity according to your spice preference.
• Fennel seeds — Toast the fennel seeds lightly before grinding them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For a richer flavor, marinate the lamb in yogurt and spices for a few hours or overnight before cooking.
• Adjust the spiciness by adding more or less Kashmiri red chili powder.
• Allow the curry to simmer on low heat for a longer time to develop deeper flavors.
• Serve the curry with a dollop of yogurt and a sprinkle of freshly chopped mint for added freshness.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Homestyle Kashmiri Lamb Curry hot with naan bread or steamed rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Homestyle Kashmiri Lamb Curry in a deep serving dish, allowing the vibrant red color of the curry to shine through. Sprinkle some freshly chopped cilantro on top for an appealing visual contrast.