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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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We tried some of the best Michelin Starred takeout Lamb Curry that possibly the WORLD has to offer!
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LAMB KORMA (Step By Step Guide IN ENGLISH) | How To Make Korma
How To Make Lamb Korma - Mutton Korma Recipe - How To Make Korma
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Ingredients Required For Making Lamb Korma - serves 6 to 8
* 3.5 lb / 1.5 kg lamb with bones. I used stewed meat with bones but you can also use boneless. You can also use mutton (goat meat) instead of lamb.
* 400 gm(14 oz) / 3 very large onions
* 45 gm/ 2 oz/ 1 whole head of garlic
* 25 gm / 1 oz / 2 & 1/2 inch length ginger
* 2 green chillies (optional)
* 1/4 th cup water to make the ginger garlic paste. Use little more if the blades of your blender is having trouble moving.
* 1/3 rd cup oil. Please adjust proportion according to your preference. You can also use a combination of oil and ghee.
* 2 dry bay leaves
* 2 inch long cinnamon stick
* 1 black cardamom (optional)
* 8 green cardamoms
* 6 cloves
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder (haldi)
* 1 tablespoon Kashmiri red chilli powder. Please do not stick to this proportion and add less to start with. You can always add later.
* 1 tablespoon ground coriander (dhania powder)
* 2 teaspoon salt or as per taste
* 1/4 th teaspoon ground black pepper
* 1 teaspoon heaped garam masala powder. Please click on this link if you want to make garam masala powder at home -
* 1/3 rd teaspoon ground mace (javetri)
* 1/3 rd teaspoon ground nutmeg (jaifal)
* 1/2 cup plain unflavored yogurt + 4 tablespoon for applying on meat. Please use less if using thick Greek yogurt. Please take out yogurt from refrigerator about half an hour before you start cooking.
* 2 dates (seeded). You can also use a teaspoon of sugar in place of dates if you do not have any concerns.
* 1 or 2 teaspoons of Kewra water. Add just a drop if using Kewra essence. Kewra water is totally optional as some people do not like that floral flavor in their korma.
** Please note as it is with all kind of meat curries, they taste best a few hours after it is made to allow all those flavors to mellow down .
Serve this with naan/paratha/hot steamed Basmati rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Gande te maaz
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#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.