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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
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
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Lamb Rogan Josh Recipe
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A traditional vibrant Kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.
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This is a personal favourite of mine, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passion or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.
The red sauce comes from the Kashmiri chilli powder and when the aniseed undertones come together with the creamy yoghurt, it creates a powerful yet soothing sauce. The dish has evolved over the years with the addition of onions and tomatoes, but for me, I like the simple approach so I stick to the Kashmiri cooking style.
Ingredients
800g leg of lamb, cut into large chunks
2 tbsp mustard oil
Large pinch asafoetida
1 tsp cumin seeds
1 stick of cassia bark
3 cloves
2 whole dried Kashmiri chillies
2 black cardamoms
2 green cardamoms
1 tsp salt
1 tsp red Kashmiri chilli powder
1 tsp hot chilli powder (optional)
1 tsp ginger powder
1 tsp fennel powder
3 heaped tbsp Greek yoghurt
50ml water (approx.)
1 tsp garam masala
Method
Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
Add all the whole spices - cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat and add the chilli powder and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).
Add the ginger and fennel powders.
Stir in the yoghurt 1 tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for up to an hour. Check after half and hour and if required add some water, leave to cook until the meat is tender.
Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.
Mutton aur Nadru|Nader te Maaz|kamal kakdi aur Mutton ki recipe|bhi aur gosht|Lotus stem.
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KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
#chickenmasala #chickenmasalarecipe #chickenrecipe #chickencurry #chickengravy #chicken #chickendinner #chickengravy #chickengravycurry
#chickenmasalaintamil #kashmirichicken
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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