Kashmir Lamb Stew (Kashmiri Gosht)
Kashmir Lamb Stew (Kashmiri Gosht) recipe
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
trimmed |
|
| ¼ | cup |
cashew nuts
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 |
cloves
|
*
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | large |
onions
chopped |
|
| 1 | tablespoon |
ginger
minced |
|
| 3 |
garlic cloves
crushed |
*
|
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | medium |
tomatoes
chopped |
|
| 3 | medium |
potatoes
chopped |
|
| 1 | cup |
water
|
|
| 2 | cups |
yogurt
|
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | cup |
green peas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
trimmed |
|
| 59 | ml |
cashew nuts
|
*
|
| 45 | ml |
vegetable oil
|
|
| 4 | wholes |
cloves
|
*
|
| 5 | ml |
cumin seeds
|
|
| 1 | large |
onions
chopped |
|
| 15 | ml |
ginger
minced |
|
| 3 | each |
garlic cloves
crushed |
*
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2 | medium |
tomatoes
chopped |
|
| 3 | medium |
potatoes
chopped |
|
| 237 | ml |
water
|
|
| 473 | ml |
yogurt
|
|
| 59 | ml |
heavy whipping cream
|
|
| 118 | ml |
green peas
|
|
Directions
Cut meat in 1-inch cubes and set aside.
Grind cashews with a little water to make a paste.
Set aside.
Heat oil in a large, heavy skillet over medium-high heat.
Add cinnamon, cloves, cardamom and cumin seeds.
Cook, stirring, until fragrant, about 1 minute.
Add onion, ginger and garlic.
Stir and cook until onion is soft, about 3 minutes.
Add coriander, turmeric, paprika, cayenne and salt.
Stir for a minute.
Add lamb and stir-fry until it is no longer red.
Add tomatoes and potatoes.
Cook, stirring constantly, for 5 minutes.
Add ½ cup water.
Blend yogurt, cashew paste and remaining water and add to skillet.
Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender.
Skim off fat from surface.
