Kashmiri Lamb Curry

[Demi]

Kashmiri Lamb Curry
4 servings
4g carbs per serving

Approx 2 lb/1 kg lamb leg, diced
A pinch of saffron strands
4 tbsp olive oil
1 onion, diced
2 cloves garlic, finely chopped
½ tsp ginger
1 tsp dried chillies
5 green cardamoms
1 tsp fennel seeds
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
5 fl oz (¼ pint)/140 ml double cream
5 fl oz (¼ pint)/140 ml natural Greek yogurt

Put the saffron in a small bowl, cover with 200 ml warm water and leave to infuse. Place the oil in a large saucepan over a medium heat and fry the onion, garlic, ginger and chillies until the onions are soft. Add the cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. Turn up the heat, add the lamb and fry until it browns. Add the saffron water and cream, stirring well. Cover and simmer for an hour and 30 minutes or until the lamb is tender. Remove from the heat, stir in the yogurt and serve.

I recommend french green beans stir fried in butter and garlic as an accompaniment.

[LisaS]

when you dice the lamb, do you use a "stew" size dice or a "chili" size dice ?

[Demi]

Stew size dice is best :)

[ozgirl]

i made this last night and it was delicious. it didn't have the depth of flavour it should have because i had to leave out the cumin (i had used it all up last time i made the wonderful mocktown beanless chilli and had forgotten to restock). i also made a tiny change by stirring in a little coconut cream instead of dairy (trying to cut dairy out).

it was still a wonderfully aromatic and tasty curry. i will be making it again this week - this time with the cumin!

[LukeA]

Had this yesterday. It was delicious. I highly reccomend it. :thup: