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How To make North: Kashmir Lamb Stew (Kashmiri Gosht)
Stephen Ceideburg 2 lb Boneless lamb, trimmed of
-all fat 1/4 c Cashew nuts
3 tb Mild vegetable oil
1 Two-inch piece cinnamon
-stick, broken 4 Whole cloves
4 Cardamom pods
1 ts Cumin seeds
1 lg Onion, chopped
1 tb Minced fresh ginger
3 Garlic cloves, peeled,
-crushed 1/2 ts Ground coriander
1/4 ts Turmeric
1 ts Paprika
1/2 ts Cayenne pepper
1 ts Salt, or to taste
2 md Tomatoes, peeled, seeded,
-chopped 3 md Boiling potatoes, peeled,
-diced 1 c Water
2 c Unflavored yogurt
1/4 c Whipping cream
1/2 c Fresh peas, or frozen,
-thawed Snipped fresh chives or -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.
How To make North: Kashmir Lamb Stew (Kashmiri Gosht)'s Videos
Instant Pot Rogan Josh | Lamb Rogan Josh | Kashmiri Rogan Josh | कश्मीरी रोगन जोश
Instant Pot Rogan Josh | Lamb Rogan Josh | Kashmiri Rogan Josh :
This is one of the famous recipe and aromatic curried meat from Kashmir North of India. There are two methods of preparation - Muslim Style Rogan Josh & Kashmiri Pandit Rogan Josh.
The main flavour comes from the Kashmiri Red Chillies (Powder), traditionally lamb or goat meet is used. This is the the signature recipe of Kashmiri Cuisine.
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Ingredients
Lamb/Mutton-800gms
Mustard Seed Powder-1tbsp
Cloves &Cinnamon powder-1/2 tbsp
Cardamom powder-1/2 tbsp
Fried Onion Paste-1/4 cup
Ginger Garlic paste-1tbsp
Tomato-1
Broth-2 cups
Turmeric powder-1/2 tbsp
Funnel powder-1/2 tbsp
Coriander Powder-1/2 tbsp
Saffron-pinch
Olive oil-3 tbsp
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BEEF BHUNA GOSHT AUTHENTIC STYLE/BHUNA GOSHT RECIPE
Ingredients:- 1/2 kg beef (meat)
1 bay leaf
4 green cardamoms
5/6 cloves
Small piece of cinnamon stick
250 grms onion (thinly sliced)
1 tbsp ginger garlic paste
1/2 tsp salt or according to your taste
1 tsp red chilli powder or according to your taste
Water 1/2 cup or as per needed
METHOD:- 1/2 cup oil in a pressure cooker.. when oil is hot add all whole spices..sauté for a second.add onion..fry till golden brown.stir continuously.onion should be perfectly golden brown.do it very carefully because we are not going to add any artificial colours or tomato purée or Kashmiri lal mirch pwd.what ever colour will come in our roast meat it is from our brown onion only.so keep stirring the onion..it will be dark golden brown..just don’t over do it otherwise our salam will become a little bit sour..so as soon our onion turns brown we will add beef and with that we have to fry for a bit till our meat changes it colour now add spices 1 tbsp ginger garlic paste..1/2 tsp salt or according to your taste..1 tsp red chilli powder or according to your taste.now put th Lid on..cook for 5/6 minutes on high flame..then slow down the flame and cook for another 20 minutes..let the pressure released on its own..when pressure released completely open the Lid and now we just have to dry out whatever extra water is there and our roast or bhuna meat is ready ????
Shahi Rogan Josh | Lamb Rogan Josh | Mutton Rogan Josh | Rogan Josh Kashmiri Style|Rogan Josh Recipe
#rogan Josh #roganjosh #mutton Rogan Josh
Shahi Mutton Rogan Josh is a world famous Indian delicacy which is native to Kashmir. This signature Kashmiri non-vegetarian recipe makes your meal even more special with exceptional flavors to relish.
Mutton Rogan Josh is scrumptious delicacy from the Kashmiri cuisine distinguished by its thick, aromatic, flavourful red sauce and tender meat. Most people attribute this dish to the Kashmiri region but few say that it was actually introduced to the Kashmiri people by the Moghuls.
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BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
Hyderabadi beef is a delicious Nizami masala curry that can be found in most restaurants in Hyderabad. It's an aromatic dish with delectable spices, full of flavour and deliciousness. Serve it hot with rumali roti, naan or plain steamed rice. Do give this recipe a try and enjoy with your family.
So here’s the recipe from our kitchen to yours.
Ingredients :
500 gms Beef (cut into medium pieces, cleaned & washed)
2 to 3 tbsp Vegetable Oil
½ tsp Caraway Seeds/Black Cumin Seeds (Shahjeera)
10 to 12 nos. Peppercorns (kalimirch)
1 stick Cinnamon (dalchini)
3 nos. Cloves (lavang)
1 no. Black Cardamom (badi elaichi)
3 nos. Green Cardamoms (hari elaichi)
1 no. Bay Leaf (tej patta)
2 large (250 gms) Onions (thinly sliced)
½ tsp Salt (or as per taste)
1 tbsp Ginger Garlic Paste
½ tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
3 tbsp Fresh Curds/Yogurt
Hot Water as per your requirement (or till you see the meat is submerged)
1 tbsp Coriander Powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
½ tsp Fennel Seeds Powder (saunf powder)
3 tbsp Clarified Butter (Ghee)
2 nos. Green Chillies (slightly slitted)
¼ tsp Nutmeg Powder (jaiphal powder)
3 to 4 sprigs Coriander Leaves (roughly chopped)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video ????
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Authentic Kashmiri Style Mutton Curry | Exquisite Flavors from the Valley
#KashmiriMuttonCurry #MuttonCurryRecipe #AuthenticFlavors #KashmiriCuisine #KashmiriFood
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Authentic Kashmiri Style Mutton Curry
Welcome to our captivating YouTube video, where we're taking you on a culinary adventure to experience the rich and aromatic Kashmiri Style Mutton Curry. Join us as we immerse ourselves in the flavors of Kashmir, slow-cooking tender mutton with a unique blend of spices and ingredients. Watch closely as we infuse the curry with the essence of fennel, and other traditional Kashmiri spices, creating a delectable dish that's a true ode to the region's culinary heritage. From the picturesque landscapes to your plate, indulge in the warm and soulful taste of this authentic Kashmiri delicacy. Don't miss this opportunity to savor the essence of Kashmir with this flavorsome mutton curry! ????????????️
(Note: Ensure to use authentic Kashmiri spices and ingredients for an authentic taste.)