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03 January 2013,21:15 by
D.Sumithra

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KASHMIR LAMB

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan and gently brown the onion for about 10-12 minutes. Add the lamb and toss for about 5 minutes.
  • Reduce the heat, add the ginger- garlic paste, coriander powder and salt, stir for a minute.
  • Cover and cook over a low heat for about an hour or until the lamb is tender. Stir occasionally, add little hot water when necessary.
  • Stir in the milk, yogurt and almonds. Toss the lamb in the gravy at least for 10-12 minutes or until the sauce reduce to very thick cream consistency.
  • Add the remaining spices, fresh coriander and lemon juice to taste. Serve hot.

INGREDIENTS

  • 750 grams lean stewing lamb on the bone, cubed
  • 100 ml skimmed milk
  • 150 ml low-fat yogurt, beaten
  • 50 grams ground almonds
  • 2 tablespoon ginger- garlic paste
  • 1 tablespoon coriander powder
  • 2 tablespoon Cooking oil
  • 1 onion, finely chopped
  • ½ teaspoon garam masala
  • 1 tablespoon fennel seeds, pounded
  • 2 tablespoon of chopped fresh coriander leaves and stalks
  • Salt to taste
  • Lemon juice to taste

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