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Kashmiri Lamb Curry with Rose and Raisin Chutney
A deep red and rich lamb curry from Kashmir...
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20 mins
1 hr 20 mins
2/5
In stock
£3.25
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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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Recipe
20 mins
1 hr 20 mins
2/5
4
Medium Effort
Lamb
Dietary
Gluten Free
Dairy Free
Taste Profile
Rich
Origin
Indian
India
- 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
- Fresh ginger
- 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
- Blender
- Measuring jug
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