Prep
20 mins
Cook
1 hr 30 mins
Serves
4
Difficulty
MediumA Kashmiri slow-braised lamb curry with vivid red color from Kashmiri chilies, fennel, and dried ginger.
Ingredients
- 1 kg lamb shoulder
- 300g basmati rice
- 1 tbsp curry leaves
- 1/2 tsp ground turmeric
- 2 tbsp neutral vegetable oil
- 200g potatoes
- a handful of fresh mint, chopped
- ghee, to taste
Instructions
- 1
Pat the large prawns dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.
- 2
Heat ghee in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the crushed green cardamom pods and curry leaves over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the dried fenugreek leaves and cauliflower florets, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the large prawns to the pan, pour in the whole milk, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the large prawns is tender and cooked through, roughly 1 hr 30 mins.
Tips
•Avoid crowding the pan when searing the large prawns; work in batches so it browns instead of steaming.
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of cilantro just before serving brightens up all the deep, slow-cooked flavors.