KASHMIRI LAMB STEW

Serves: 4 as part of an Indian meal.

Prep Time: 20 minutes

Cook Time: 1 hour.

Dietary Style: GF.

The boiling process of the lamb makes this traditional Kashmiri dish a milder taste experience that is a great option for introducing young palates to spice in a familiar way: without the intensive browning of the meat that accompanies so many Kashmiri Pandit lamb dishes, this dish has a texture more closely akin to a Western-style stew.

Having said that, it’s a truly delicious experience and a slightly quicker cook. I love the contrast between the texture of the meat and the behaviour of the spice. In this dish, I added some extra yoghurt toward the end just to smooth out the spices a little further and the result was just what I wanted to eat. I recommend it.

INGREDIENTS

• 1 kg lamb shoulder, cubed
• 1.5 cups water
• 1 tsp turmeric powder
• 2 tsp ginger powder
• 3 tsp fennel powder
• 2 + 1/4 tsp fine pink salt
• pinch of asafoetida powder
• 4 black cardamom, cracked

• 2 large bay leaves
• 1/4 cup milk
• 1/4 cup yoghurt
• 2 tbsp mustard oil
• 1 tsp garam masala
• 4 green cardamom pods, cracked
• 4 cloves
• 2 tbsp extra yoghurt to finish

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1. Cube the lamb shoulder into 5 cm x 5 cm chunks, trimmed of fat as you like.

2. In a large heavy bottomed pot cook the cubed lamb with 1.5 cups of water on a high flame. Once boiling, add the turmeric, ginger, fennel, pink salt, asafoetida, and black cardamom pods. Cook covered on high heat for around 20 minutes, stirring occasionally,

3. Once the lamb is almost tender turn down the heat to a low-medium and cook uncovered for around 10 minutes.

4. In a small bowl combine the milk and yoghurt and whisk until well combined. Add this to the lamb while stirring continuously. Bring to a boil over a high flame and stir constantly, cooking for five minutes after it comes to a boil. Return heat to medium.

5. In a small pan, combine the mustard oil with the remaining spices and temper over a medium flame for one to two minutes or until bubbling slightly and aromatic. Add this tadka to the lamb and stir through.

6. For a richer and smoother end result, at this point add back a few tablespoons of yoghurt straight into the pot and stir through until the lamb is glossy. Serve with rice.

   Note

   • Mustard oil can be sourced from Indian grocers. If you don’t have or can’t find mustard oil, use a little ghee or a 50-50 mix of olive oil and butter.