Best 5 Kashmiri Style Leg Of Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Journey to the heart of Kashmir with our tantalizing Kashmiri-style Leg of Lamb. This majestic dish, also known as Rista, is a symphony of flavors, where tender lamb is artfully combined with a symphony of aromatic spices. Immerse yourself in a tapestry of flavors as the lamb absorbs the rich and flavorful spices, creating a culinary masterpiece that will transport your taste buds to the vibrant streets of Kashmir.

Accompanying this delectable main course are three equally enticing recipes:

1. **Kashmiri Rogan Josh**: Embark on a culinary voyage to the heart of Kashmir with this classic Rogan Josh. Tender lamb is slow-cooked in a fragrant blend of Kashmiri spices, creating a rich and aromatic dish that embodies the essence of Kashmiri cuisine.

2. **Kashmiri Dum Aloo**: Experience the delightful simplicity yet profound flavors of Dum Aloo. Baby potatoes are lovingly simmered in a velvety tomato-yogurt sauce, infused with aromatic spices that create a harmonious balance of flavors.

3. **Kashmiri Naan**: Complete your Kashmiri culinary adventure with the perfect accompaniment - freshly baked Naan. This traditional flatbread is a delectable canvas for the aromatic flavors of the main dishes, providing a soft and chewy texture that complements every bite.

Here are our top 5 tried and tested recipes!

KASHMIRI-STYLE LEG OF LAMB - THIS INDIAN STYLE OF LAMB IS A REAL TREAT, EVERYONE WILL THINK YOU ARE A GOURMET CHEF.



Kashmiri-Style leg of lamb - this Indian style of lamb is a real treat, everyone will think you are a gourmet chef. image

With this Indian style of lamb is a real treat, everyone will think you are a gourmet chef.

Provided by Stephanie Manley

Categories     Main Course

Time 2h10m

Number Of Ingredients 16

5 pound leg of lamb
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
4 garlic cloves, crushed in a press
1 teaspoons salt
1 teaspoons ground cumin
1 teaspoons turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pure chili powder
1/4 teaspoon ground cloves
1 cup Plain yogurt (Fat free is not recommended)
2 tablespoons blanched slivered almonds
2 tablespoons chopped pistachios
1 tablespoons ground turmeric
1 tablespoon honey

Steps:

  • Lamb Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish. Spice mixture In a small bowl, combine all the ingredients. Rub over the lamb, pressing it into the slits.
  • Yogurt mixture In a food processor or blender thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally. Preheat the oven to 450 degrees.
  • Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.

Nutrition Facts : Calories 289 kcal, Carbohydrate 6 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 118 mg, Sodium 419 mg, Sugar 3 g, ServingSize 1 serving

KASHMIRI-STYLE RICH LAMB CURRY



Kashmiri-Style Rich Lamb Curry image

A warming Kashmiri style lamb curry recipe with a really deep and burnished flavour. The welcoming dish is best served with dal or a vegetable side dish.

Provided by Madhur Jaffrey

Categories     Dinner, Main Course

Number Of Ingredients 1

Steps:

  • Pour the oil into a large pan, about 25 centimetres (10 inches) in diameter, and set it over a medium-high heat. Tip in the onions. Stir and fry for 15 minutes, until brown. Add the garlic and fry for one minute more. Splash in a tablespoon of hot water and stir it in. Let it disappear. Stir in the cassia leaves, cardamom pods, cassia bark and cumin seeds. Add the ginger and stir and fry for 30 seconds, then tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for four minutes, stirring occasionally. Sprinkle in the chilli and combine, then add the basaar mix and salt, with a tablespoon of hot water. Stir and fry for five minutes. As you do so, the oil will begin to separate from the paste. Now add half the coriander and mix well for one minute. Drop the meat into the pan and brown well all over for 10 minutes. Pour in 750ml (1½ pints) of hot water, cover and simmer over a low heat for one hour, stirring occasionally. Add the garam masala, mix well, replace the lid and keep cooking gently for 10 minutes. Fold in the remaining coriander before serving.

KASHMIRI LAMB



Kashmiri Lamb image

This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!

Provided by The Gnome

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 6

Number Of Ingredients 17

4 dried red chile peppers (such as cayenne)
3 long, green fresh chile peppers (such as Indian Jwala)
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cup dried unsweetened coconut
3 tomatoes, chopped
6 tablespoons vegetable oil
2 large onions, thinly sliced
2 pounds lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ teaspoon ground turmeric
1 cup plain yogurt
½ teaspoon saffron threads
20 whole blanched almonds
¼ cup chopped fresh cilantro

Steps:

  • Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
  • Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
  • Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
  • Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
  • Mix in yogurt, saffron, and blanched almonds until well combined.
  • Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
  • Garnish the curry with chopped cilantro before serving.

Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g

KASHMIRI ROGAN JOSH



Kashmiri rogan josh image

Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce

Provided by Anjum Anand

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 18

2 black cardamom pods
8 green cardamom pods
6 cloves
5cm/2in cinnamon stick
2 dried bay leaves
2 tsp cumin seeds
5-8 mild Kashmiri chillies or red chilli powder, to taste
8 large garlic cloves
25g ginger , peeled and cut into large pieces
5-6 tbsp vegetable oil or ghee, or a mixture of both
800g diced leg of lamb
300g natural full-fat yogurt
1 tbsp ground coriander
2 tsp ground fennel seeds
0.75-1 tsp garam masala
2-3 tbsp ground almonds
handful fresh coriander , chopped
naan bread , to serve (optional)

Steps:

  • Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
  • In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
  • Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
  • Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
  • Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium

KASHMIRI STYLE LEG OF LAMB



KASHMIRI STYLE LEG OF LAMB image

Categories     Lamb     Roast     Dinner

Yield 6 to 8 servings

Number Of Ingredients 18

1 5 pound leg of lamb
2 tbsp fresh lemon juice
1 tbsp peeled, grated fresh ginger
4 garlic clove, crushed in a press
2 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/2 tsp pure chile powder
1/2 tsp ground cloves
Yogurt mixture
1 cup plain (Greek) yogurt (low fat yogurt is not a good option)
2 tbsp blanched slivered almonds
2 tbsp chopped pistachios
1 tbsp ground turmeric
1 tbsp honey

Steps:

  • Remove excess fat from lamb, using point of a sharp knife, make deep slits all over the leg. Place the lamp in a large nonreactive dish Spice mixture In a small bowl combine all the ingredients. Rub over the lamb, pressing it into the slits To make Yogurt mixture. In a food processor or blender, thoroughly blend the yogurt, nuts and turmeric. Spread over the lamb. drizzle the honey over the lamb, cover and marinate for 1 day in the refrigerator turning occasionally. Preheat the oven to 450 degrees Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.

Tips:

  • Choose a leg of lamb that is fresh and has a good amount of marbling.
  • For the best results, marinate the lamb for at least 8 hours or overnight.
  • When cooking the lamb, use a meat thermometer to ensure that it reaches the desired internal temperature.
  • Let the lamb rest for 10-15 minutes before carving.
  • Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This Kashmiri-style leg of lamb is a delicious and flavorful dish that is perfect for any special occasion. With its tender meat and aromatic spices, this dish is sure to impress your guests. So next time you're looking for a special dish to make, give this Kashmiri-style leg of lamb a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics