Photo by Melody

Dave's Garden Cookbook: Kashmiri Lamb

The 2001 Dave's Garden Cookbook

Kashmiri Lamb

By marigold

Category: Lamb

2 tablespoons vegetable oil
450g (1 lb) lean lamb cubed
1 large red onion, peeled and sliced
1 sweet potato, peeled and cut into small chunks
3 tablespoons Rogan Josh curry paste
55g (2oz) ground almonds
230g(8oz) can chopped tomatoes
300ml(1/2 pint)lamb stock
4 tablespoons Greek-style natural yogurt
Salt and pepper
Chopped coriander

Heat the oil in a pan, add half the lamb and fry over a brisk heat until browned.
Remove from the pan, add rest of the lamb and brown as well.
Remove and set aside.
Lower the heat, add the onion and sweet potato to the pan, and fry for 5 minutes, stirring occasionally.Return the lamb to the pan and stir in the curry paste and almonds.Stir until the lamb and vegetables are coated, then add the tomatoes and stock.
Cover and simmer for 45 minutes. Remove from the heat and stir in the yogurt. Season to taste, then reheat without boiling.
Serve garnished with the coriander, and accompanied by pilau rice and poppadums.

  Extra Notes  
This is a loveley 'one pot Winter Warmer.'

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