Kashmir style lamb curry *

This was the first curry that Mr.Paw found on Pumpkin in India
If you like lamb you absolutely have to try it.



For 3 persons:

- 750gr lamb, chopped into about 4cm chunks
- 1 onion, finely sliced
- 500gr yoghurt (400g plus 100gr)
- oil (2 tablespoons plus 1 tablespoon)
- 2 cloves garlic
- 1 teaspoon cumin powder
- 1 tablespoon fresh coriander, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon dried chili pepper
- 4 cardamon pods, slightly crushed
- 4 cloves
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 2 tablespoons sliced almonds (optional)
- salt, pepper


In a wok or a frying pan, brown the lamb chunks in two tablespoons of oil, a pinch of salt and pepper, and set aside. In the same pan, saute' the sliced onions and crushed garlic until they are translucent. Add the browned meat and 400gr yoghurt and let it simmer for 30min.

In a bowl, mix 100gr yoghurt, cumin, coriander, mint, ginger, turmeric, chili pepper, cinnamon, pinch of salt.
In a wok or a frying pan, heat up one tablespoon of oil and stir fry the cardamon and cloves for a couple of minutes. This brings out the full fragrance of the spices. Add the cold yoghurt-spice mix and let it sizzle for about 5 minutes.
You can then pour the whole mixture into the pan that contains the lamb, mix everything and cook for an additional 30 minutes.
Sprinkle with almonds and serve with naan bread or white rice.