Cooking with B.J

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A Kashmiri Dish


-450g/1lb tender lamb(on the bone)
-5cm/2 inch fresh -ginger,peeled and chopped
-2 garlic cloves,skinned
-2 medium unions,skinned;chop -1 finely and slice the other
-450ml/3/4pint natural -yogurt(dahi)
-5ml/ 1 level tbsp chilli powder
-2.5ml/ 1/2 level tbsp ground -turmeric
-15ml/ 1 level tbsp ground coriander
-60ml/ 4 level tbsp ghee
-450g/ 1 lb potatoes,peeled and quartered
-1 small cauliflower,cut into small florets
-600ml/ 1 pint water
-6.25ml/ 1 1/4level tsp salt
-5ml/ 1 level tsp garam masala
-30ml/ 2 level tsp finely chopped fresh coriander leves

Trim any excess fat from the meat and cut into 4cm pieces.Wash the meat and dry it thoroughly.  Place the ginger and garlic in a blender or food processor and blend to a fine paste.Put the meat in a bowl,add the ground ginger paste,chopped union, yogurt,chilli powder,turmeric and ground coriander.  Mix all the ingredients thoroughly and leave to marinate for half an hour.  Heat the 45ml ghee in a heavy based pan.Add the potatoes and fry for 15 to 20 minutes to a crisp golden colour,stirring occasionally.Drain and keep aside.Add remaining ghee and fry the cauliflower florets for 10 to 15 minutes untill golden brown.Drain and keep aside.Add the sliced union to the same fat and,stirring frequently,fry to a golden colour.  Add the meat and the marinade.Stirring frequently, fry for 5 minutes,then add the water and salt.Mix once again and cover with the tight fitting lid.  Reduce the heat and cook gently for 1and1/4 hours untill the sauce has thickened and the meat is tender.  Add the fried potatoes and the cauliflower.Stir carefully into the meat mixture and cook for a few minutes so that they absorb some of the sauce and the flavour.sprinkle with garam masala and coriander and serve.