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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.
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BEEF BHUNA GOSHT AUTHENTIC STYLE/BHUNA GOSHT RECIPE
Ingredients:- 1/2 kg beef (meat)
1 bay leaf
4 green cardamoms
5/6 cloves
Small piece of cinnamon stick
250 grms onion (thinly sliced)
1 tbsp ginger garlic paste
1/2 tsp salt or according to your taste
1 tsp red chilli powder or according to your taste
Water 1/2 cup or as per needed
METHOD:- 1/2 cup oil in a pressure cooker.. when oil is hot add all whole spices..sauté for a second.add onion..fry till golden brown.stir continuously.onion should be perfectly golden brown.do it very carefully because we are not going to add any artificial colours or tomato purée or Kashmiri lal mirch pwd.what ever colour will come in our roast meat it is from our brown onion only.so keep stirring the onion..it will be dark golden brown..just don’t over do it otherwise our salam will become a little bit sour..so as soon our onion turns brown we will add beef and with that we have to fry for a bit till our meat changes it colour now add spices 1 tbsp ginger garlic paste..1/2 tsp salt or according to your taste..1 tsp red chilli powder or according to your taste.now put th Lid on..cook for 5/6 minutes on high flame..then slow down the flame and cook for another 20 minutes..let the pressure released on its own..when pressure released completely open the Lid and now we just have to dry out whatever extra water is there and our roast or bhuna meat is ready ????
MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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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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Quick and easy Mutton curry|Bohat hi jaldi tayar honay wali Mutton curry|Gande te Maaz.
kashmiri style quick and easy Mutton curry
Gande te maaz
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 Afghani Gravy | Afghani gosht | How to Make Mutton Afghani Gravy | Eid Special 2023 |
Mutton afghani gravy | afghani gosht | mutton afghani gravy | मटन अफगानी | Eid Special 2023 |
#MuttonAfghani
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Mutton afghani gravy
Mutton Afghani Gravy is a creamy and delightful Afghani Recipe made with cream and curd along with only 3 spices; Black Pepper, Garam Masala and Chaat Masala.
The best part about this recipe is that it hardly takes 30-40 minutes to cook without any pre preparations.
Ingredients
Mutton - 1/2 kg
Ginger paste - 1/2 tbsp
Garlic paste - 1.2 tbsp
Salt - as per taste
Water - 1 glass
Black pepper powder - 1/2 tbsp
Kasuri methi - a pinch
Garam masala - 1/2 tbsp
Chaat masala - 1 tbsp
Yogurt - 1 cup
Cream - 1 cup
Green chili & cashew paste - 2 tbsp
Edible oil - 2-3 tbsp
Butter - 1.5 tbsp
Cream - 1 cup
Delicious and creamy Afghani Mutton Gravy are ready to serve.
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