Kashmiri Lambe Curry
Cook: Joe Lambe
Joe won our International food day cooking competition at work with this recipe :)
4 tbsp olive oil
1 x 4 cm cinnamon stick
5 cardamom pods/cardamom powder
1 onion, chopped
4 large cloves garlic, crushed
fresh chili, to taste (or 2 chilies)
2 tablespoons curry powder
1 tsp ground cumin seeds
1 tsp ground coriander
1/2 tsp ground fennel seeds
salt and fresh ground black pepper
1kg tender innocent lamb, diced
¼ cup soy sauce
Fry your spices in a pan with 2 tbsp olive oil for 10 mins on
a low heat (you can add or remove spices to taste).
Add some water to thin.
Wait until the mix turns into a paste.
Cook paste some more adding water to thin.
Warning DO NOT BURN SPICES.
Dice the lamb into small pieces.
Add to pan/paste mix.
Add water to mix to thin 1/2 a cup at a time.
Cook on a low heat stirring every 15 mins.
Keep mix moist by adding water 1/2 a cup at a time. A drop of soy
sauce goes well too.
Cook for 3-4 hours on low heat keeping mix moist by adding water when
Empty mix into a bowl and cover.
Leave overnight in fridge.
Reheat and serve with Basmati rice or pita bread and mint yogurt.
Feeds four adults.