Kashmiri Lamb Stew with Fragrant Spices

Ingredients

• 1 kg (2.2 lbs) lamb, cut into pieces 1 kg (2.2 lbs) lamb, cut into pieces
• 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 tomatoes, pureed 2 tomatoes, pureed
• 2 tsp Kashmiri chili powder 2 tsp Kashmiri chili powder
• 1 tsp fennel seeds 1 tsp fennel seeds
• 1 tsp cumin seeds 1 tsp cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup water 1 cup water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add the 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.
   In a separate pan, dry roast the fennel seeds, cumin seeds, cinnamon stick, cardamom pods, and cloves until fragrant. Grind them into a fine powder.
4. 4.
   Add the ground spice mixture, Kashmiri chili powder, and salt to the pot. Stir well to coat the onions, garlic, and ginger.
5. 5.
   Add the lamb pieces to the pot and cook until browned on all sides.
6. 6.
   Pour in the tomato puree and cook for a few minutes until the raw smell disappears.
7. 7.
   Reduce the heat to low and add the yogurt. Stir well to combine.
8. 8.
   Pour in the water and bring the stew to a simmer. Cover the pot and let it cook for 2-3 hours, or until the lamb is tender and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lamb — Choose tender cuts like shoulder or leg for the best results.
• Kashmiri chili powder — If unavailable, you can substitute with a combination of paprika and cayenne pepper for a similar flavor profile.
• Yogurt — Use full-fat plain yogurt for a creamy texture. If you prefer a dairy-free version, you can omit the yogurt or use a dairy-free yogurt alternative.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb in yogurt and spices overnight before cooking.
• Adjust the spiciness by increasing or decreasing the amount of Kashmiri chili powder.
• To save time, you can use a pressure cooker to cook the lamb stew in less time.
• Serve the Shab daig with a dollop of ghee (clarified butter) for added richness.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Kashmiri lamb stew hot with steamed basmati rice or naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Shab daig in a deep serving dish, allowing the vibrant red color of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.