Lamb dishes are a specialty in the state of Kashmir, the only region of India where the climate is ideal for the rearing lamb. Karahi Lamb is widely eaten, and in this version the sauteed dried apricots flavored with cinnamon and cardamom add an irresistible touch.

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Name: Karahi Lamb (Kashmiri Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Kashmiri
Ingredients: 1 pound Lamb lean spring lamb cut into strips; 1 tablespoon Tomato puree (or paste); 3/4 cup Yogurt plain natural; 2 teaspoon Garam Masala; 1/4 teaspoon Cumin seeds; 1 teaspoon Salt; 3 cloves Garlic crushed; 1 teaspoon Ginger Root grated; 2 tablespoon Vegetable oil; 2 Onions finely sliced; 1 tablespoon Coriander chopped; 2 1/2 teaspoon Chilli Powder; 1 1/2 teaspoon Cayenne pepper; 1 ounce Ghee (or butter); 1 inch Cinnamon stick; 2 pods Cardamom green; 5 Apricot dried and quartered

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INGREDIENTS

1 pound Lamb ; lean spring lamb cut into strips
1 tablespoon Tomato puree ; (or paste)
3/4 cup Yogurt ; plain natural
2 teaspoon Garam Masala
1/4 teaspoon Cumin seeds
1 teaspoon Salt
3 cloves Garlic ; crushed
1 teaspoon Ginger Root ; grated
2 tablespoon Vegetable oil
2 Onions ; finely sliced
1 tablespoon Coriander ; chopped
2 1/2 teaspoon Chilli Powder
1 1/2 teaspoon Cayenne pepper
1 ounce Ghee ; (or butter)
1 inch Cinnamon stick
2 pods Cardamom ; green
5 Apricot ; dried and quartered

INSTRUCTIONS

2. Heat 2 tbsp of vegetable oil in a wok (or karahi or large pan) and fry the sliced onions until crisp and golden brown.

3. Remove the onions with a slotted spoon, allow them to cool then grind them down by processing briefly in a food processor or blender, or with a pestle in a mortar. Reheat the oil and return the onions to the pan.

4. Add the lamb and stir-fry for about 2 minutes.

5. Cover the pan, lower the heat and cook, stirring occasionally, for 15 minutes or until the meat is cooked through.

6. If required add 2/3 cup (give or take) of water during the cooking.

7. Remove from heat and set aside.

8. Heat the ghee (or butter) with the remaining oil and add the cinnamon stick and cardamom pods.

9. Stir in the dried apricots and cook over low heat for 2 minutes.

10. Pour the sauce over the lamb.

11. Garnish with the chopped coriander leaves and serve immediately.

NOTES

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Karahi Lamb (Kashmiri Recipe)

1 pound Lamb lean spring lamb cut into strips
1 tablespoon Tomato puree (or paste)
3/4 cup Yogurt plain natural
2 teaspoon Garam Masala
1/4 teaspoon Cumin seeds
1 teaspoon Salt
3 cloves Garlic crushed
1 teaspoon Ginger Root grated
2 tablespoon Vegetable oil
2 Onions finely sliced
1 tablespoon Coriander chopped
2 1/2 teaspoon Chilli Powder
1 1/2 teaspoon Cayenne pepper
1 ounce Ghee (or butter)
1 inch Cinnamon stick
2 pods Cardamom green
5 Apricot dried and quartered

1.  In a bowl blend the tomato puree (or paste), plain natural yogurt, garam masala, cumin seeds, salt, crushed garlic, grated ginger root and chilli powder.  And the lamb and leave to marinate for at least an hour.
2.  Heat 2 tbsp of vegetable oil in a wok (or karahi or large pan) and fry the sliced onions until crisp and golden brown.
3.  Remove the onions with a slotted spoon, allow them to cool then grind them down by processing briefly in a food processor or blender, or with a pestle in a mortar.  Reheat the oil and return the onions to the pan.
4.  Add the lamb and stir-fry for about 2 minutes.
5.  Cover the pan, lower the heat and cook, stirring occasionally, for 15 minutes or until the meat is cooked through.
6.  If required add 2/3 cup (give or take) of water during the cooking.
7.  Remove from heat and set aside.
8.  Heat the ghee (or butter) with the remaining oil and add the cinnamon stick and cardamom pods.
9.  Stir in the dried apricots and cook over low heat for 2 minutes.
10.  Pour the sauce over the lamb.
11.  Garnish with the chopped coriander leaves and serve immediately.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 4 Servings

Calories: 520
Calories from Fat: 352 (68%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 2.8g
Cholesterol 259.5mg		80 %
Sodium 164.4mg		6 %
Potassium 798.5mg		21 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 17.8g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 520

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