Kashmiri cuisine was heavily influenced by the Moghuls, who would escape the unrelenting summer heat of the Indian plains to the cooler climate of Kashmir. Moghul dishes were intricate and expensive to prepare and included ingredients like large quantities of meat and sophisticated spices such as cinnamon and cardamon. Here we’re using rose petals, cardamon and white poppy seeds to create a rich curry sauce for Kashmir’s favourite meat, lamb, whose deep colour comes from the use of dried red Kashmiri chillies.
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1 hr 20 mins
Chutney Seeds: cumin, nigella
Chutney Spices: rose, chilli, ginger, green cardamon, coriander, cinnamon
Rose Petal Masala: cumin, rose, black pepper, cinnamon, coriander, black cardamon, green cardamon, ginger, cloves, mace, bay, nutmeg, chilli
Lamb Curry Powder: Kashmiri chilli, cumin, coriander, green cardamon, black cardamon, cinnamon, chilli, white poppy, paprika
May contain CELERY, MUSTARD and SESAME
600g diced lamb
1 large red onion
2 cloves of garlic
100g natural yogurt (full fat is best) or dairy-free alternative
2 tbsp ground almonds
75g raisins or sultanas
1 tsp vinegar (white wine or cider vinegar is best)
Rice to serve
Large lidded pan
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