Spiced Kashmiri Lamb Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Boneless lean lamb1 Pound, cut in large bite-size pieces
 Onions2 Large, peeled and sliced
 Yogurt1 3⁄4 Cup (28 tbs), beaten
 Vegetable oil3 Tablespoon
 Poppy seeds1 Tablespoon
 Salt1⁄2 Teaspoon
 Slivered almonds5 Ounce
 Chili powder3⁄4 Tablespoon
 Powdered saffron1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 607 Calories from Fat 349

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 7.6 g37.9%

Trans Fat 0 g

Cholesterol 92.9 mg

Sodium 376.2 mg15.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 8.7 g34.7%

Sugars 12.9 g

Protein 37 g73%

Vitamin A 18.7% Vitamin C 23.6%

Calcium 31.1% Iron 21.9%

*Based on a 2000 Calorie diet

Directions

Put the lamb, onions, yoghurt, and oil in a saucepan and mix well.
Bring the mixture to a boil, lower the heat, and simmer gently, uncovered, until the meat is tender, about 45 minutes, adding a little hot water as necessary.
Grind the poppy seeds in a mortar, an electric coffee mill, or food processor or blender until they form a paste.
Add the salt, poppy seed paste, and almonds to the saucepan, stirring them in well, and continue cooking until the mixture is dry.
Stir in the chili powder and saffron and let the mixture cook, almost frying, for 5 minutes.
Serve hot with Basmati Pilaf.
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