Kashmiri Lamb

Ingredients

• 1 kg of lamb, cubed
• 3 tablespoons of Kashmiri chilli powder
• 2 tablespoons of ground coriander
• 1 tablespoon of ground cumin
• 1 teaspoon of ground turmeric
• 1 teaspoon of garam masala
• 2 tablespoons of vegetable oil
• 2 large onions, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 2 large tomatoes, chopped
• 1/4 cup of water
• Salt to taste

Directions

1. In a large bowl, mix together the Kashmiri chilli powder, ground coriander, ground cumin, ground turmeric and garam masala. Add the cubed lamb and mix until the lamb is evenly coated with the spices.
2. Heat the oil in a large pan over medium heat. Add the onions, garlic and ginger and sauté until the onions are softened and lightly browned.
3. Add the spiced lamb and sauté until the lamb is lightly browned. Add the tomatoes, water and salt and bring to a boil.
4. Reduce the heat to low and simmer, uncovered, for 15-20 minutes, or until the lamb is cooked through and the sauce has thickened.
5. Serve hot over basmati rice.

Interesting Facts

• Kashmiri lamb is a dish that originated in the Kashmir region of India.
• It is a popular dish in Indian restaurants and is often served with basmati rice.
• Kashmiri chilli powder is a blend of spices that adds a unique flavor to dishes.
• Garam masala is a blend of spices commonly used in Indian cooking.