An authentic recipe straight from a Kashmiri kitchen. A hearty lamb curry cooked with traditional, local ingredients.
- 1 kg lamb – knuckles, boneless and ribs
- 20 gm turmeric
- 75 gm ginger garlic paste
- 10 gm cardamom
- 5 gm bay leaf
- 200 gm kashmiri red chilli paste
- 250 gm praan
- 75 gm fennel seeds
- 25 gm dry ginger powder
- 40 gm green cardamom powder
- 100 gm yoghurt
- 100 gm ghee
- Colour from Mawal flower
- Clean praan, slice and fry them.
- When cold, grind them to a fine paste.
- Whip the yoghurt. Boil the lamb along with the turmeric, ginger garlic paste, cardamom and bayleaf.
- Separate cooked lamb from stock.
- Soak the Mawal flowers in water for colour.
- Heat ghee and add the onion paste and saute for 3 minutes.
- Add the stock along with all the other ingredients except the meat.
- On a high flame boil for 20 minutes to get a creamy gravy. Add the meat and the extract of Mawal flowers. Cook for another 5 minutes and serve hot.
- Note: Mawal flowers are used to give a fiery hot taste to your gravy. It is also known as
cockscomb flower. Kashmiri pandits also use ‘ratanjog’ for flavor and colour. Praan is a type of local onion that has a garlicky flavour.