Imagine a dish that encapsulates the essence of Kashmiri cuisine in every bite
Ingredients
Instructions
1. Begin by marinating the lamb in yogurt, half the ginger, and a pinch of salt. Let it rest for at least 2 hours, or ideally overnight.
2. In a heavy-bottomed pot, heat your ghee or oil. Add the whole spices and let them dance in the hot fat until fragrant.
3. Introduce the onions to the pot, cooking them slowly until they transform into golden, caramelized deliciousness.
4. Now, add the aromatic duo of garlic and remaining ginger, sautéing briefly to release their flavors.
5. It's time for the powdered spices to join the party. Stir them in and cook briefly to toast and intensify their flavors.
6. Add your marinated lamb, yogurt, and all, to the spice-infused base. Give it a good stir over high heat for about 5 minutes.
7. Pour in the tomato puree and a cup of water, bringing the mixture to a gentle boil before reducing the heat to a simmer.
8. Now comes the true test of patience – let the curry simmer gently for about 1.5 hours, until the lamb is fork-tender and the sauce has thickened.