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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
Kashmiri Rogan Josh recipe | कश्मीरी रोगन जोश | Mutton main dish recipe | Chef Ajay Chopra
kashmiri rogan josh #roganjosh #muttonrecipe
Kashmir is known for its beautiful scenic valley and culture. It is also known for its authentic and #deliciouscuisines. And a very well-known and traditional mutton dish that is famous all over the world and is a member of Kashmiri Wazwan is Rogan Josh. It is a very simple yet very tricky recipe and if you get to learn this authentic and traditional #RoganJosh, then surely you are going to be the king or queen of your home. Trust me on this and come, let’s check out this awesome recipe with me #ChefAjayChopra.
Ingredients:
400gm Mutton
3 tbsp Mustard Oil
3-4 Black Cardamom
Few Cloves
2 Cinnamon stick of 2’’
Few Green Cardamom
1 tsp Hing / Asafoetida
2 tbsp Ginger – Garlic Paste
2 tbsp Kashmiri Red Chilli Powder
Water
500ml Mutton Stock
1 cup fried Onions
1 tsp Turmeric Powder
1 cup Tomato Puree
1 tsp Coriander Powder
1 tsp Kashmiri Saffron
Salt to taste
1 tbsp Ghee
1 tsp dry ginger Powder
1 tsp Fennel Seed Powder
Few Juliennes of Ginger
Method:
Take a deep pan. Put some mustard oil and then add all the whole spices. Once it turns aromatic, put the mutton pieces and sauté it till it is slightly golden brown in colour. Put hing at this stage. Now take a bowl, add ginger garlic paste and Kashmiri red chilli powder and mix it together along with some water to make it a nice watery mixture. Add this liquid mixture in the mutton and then put the mutton stock. Then add fried onions and turmeric and mix everything together. Cover with a lid and let the mutton boil till 80%. At this stage add tomato puree and coriander powder and mix well. Again cover it and let it boil for 10-15mins. Now take a big bowl, take out the mutton pieces from the pan and put them in the bowl. Take a strainer and put the mutton gravy onto it and with the help of a spoon-back, strain all the liquid portion of the gravy. Now put this liquid strained gravy along with mutton pieces back into the pan. Now add saffron and mix well. Then add salt and ghee along with the ginger powder and fennel seed powder. Now combine everything well together and then finally add some ginger juliennes. Let it cook for another few minutes and your delicious Rogan josh is ready. Relish this authentic and awesome dish with anything you want and enjoy.
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Subz Gosht - Goat Neck & Winter Vegetables Recipe - Kashmiri recipe
This is the first video of Subz Gosht or Goat Neck with winter vegetables on YouTube. Subz Gosht has its origins in Kashmir where the winters are extremely cold, and this is a perfect dish for the winter season. You can add more vegetables to this dish as well, like Spinach (Palak) and Radish ( Mooli) if you so wish. I have added Parsnips, a cousin of the carrot, as it goes really well in this dish. Lamb Neck would work equally well with this recipe This is a really simple yet tasty and warming dish for the winter made using seasonal vegetables. This specific recipe comes from my mother-in-law's side of the family and has been a family favorite for generations. Give this favorite family recipe a try during this winter and I am sure you shall love it. Enjoy!
#SubzGosht #GoatCurry #Kashmirirecipe
Mutton aur Nadru|Nader te Maaz|kamal kakdi aur Mutton ki recipe|bhi aur gosht|Lotus stem.
#kashmirtastytreats
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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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Lucknowi style stew????Khade masale ka Gosht❤️Bhuna gosht ????Very easy & very delicious authentic stew
Lucknowi style stew????Khade masale ka Gosht❤️Bhuna gosht ????Very easy & very delicious authentic stew
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????Ingredients:-
Mutton 1/2 kg
Onions 1/2 kg
Green chillies 10-11
Garlic 15 cloves
Ginger 2-3 inch
Turmeric powder 2 pinch
Salt 1 tsp
Cumin seeds 1&1/2 tsp
Bay leaves 3
Cinnamon sticks 3
Green cardamom 4-5
Black pepper 1 tsp
Mace flower
Cloves 6-7
Black cardamom 4
Coriander leaves
Water as required
Mustard oil 50-60 ml
Special PUNJABI MUTTON GRAVY - ऐसे बनाते है पंजाबी तरी मटन |TARI WALA MUTTON| Punjabi MUTTON CURRY
#MUTTON #TARI #PUNJABI
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Ph Scale :
Cooking Thermometer :
Electric Weighing Scale:
My Daily Use Knife :
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