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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Kashmir Lamb Recipe

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This recipe for Kashmir Lamb is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kg (2 lb) diced leg lamb
1 large onion, chopped
3 cloves garlic, crushed
2 inch piece ginger, grated
3 tsp ground cumin
3 tsp ground coriander
3 tsp ground turmeric
1/2 tsp ground cardamon
1/4 tsp ground cloves
3 bay leaves
1-1/2 cups chicken stock
1/2 cup cream
bunch spinach leaves
Directions:
Directions:
In batches, brown off lamb in a hot pan. Remove and set aside in a bowl. Add onions to pan with all dry spices, garlic and ginger. Return lamb to pan with bay leaves and chicken stock. Simmer for 1-1/2 hours. Add in cream and spinach and simmer for further 30 minutes.Serve with rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours 30 minutes

 

 

 

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