First of all, I would like to congratulate all women on their day! Do you think it's nice to have an extra day like this for us, or what do you think? The eternal discussion is that all the other days of the year belong to men? There's no good solution to this..
All the states of India have their own charm, culture, language and cuisine. Everything used and made in Kashmir is called Kashmiri, from Punjab it becomes Punjabi, from Gujarat it becomes Gujrati etc. Today I will teach you how to make lamb from Kashmir, that is Kashmiri lamb.
Lamb and goat are by far the most commonly used, beef is eaten in rural areas and in areas bordering Pakistan. The food is quite mild and different from both Punjab and other states. Due to the lack of onions, yogurt is used as a thickener. The meat is cooked for a long time on low heat seasoned with liberal amounts of Kashmiri chili, which is very mild but very red in color, ginger powder, black cumin and bay leaves among other ingredients. Other key spices are saffron, turmeric, green and black cardamom , cinnamon , cloves, pepper and fennel seeds.
This dish tastes a lot like lamb due to the lack of spices, compared to North Indian cuisine. There is minimal sauce but a strong flavor, so it goes well with basmati rice and raita .
KASHMIRI LAMB
½ cup oil
2-3 dl water
a pinch of devil's claw
1 teaspoon salt
1 tsp chili powder
1½ tsp ginger powder
600 gr lamb chops
Procedure:
- Cut the chops into pieces and cook the chops, oil, salt and dill pickles on high heat for about 20 minutes.
- When the liquid starts to boil, reduce the heat and cook until it starts to get a little crispy.
- Add chili and ginger powder with a little more water if necessary and cook until oil rises to the top and the meat is cooked through.
Wishing you a wonderful tasting experience 