Kashmiri Qorma

This is a beautiful aromatic curry from the Kashmiri region in India. The addition of the fried raisins at the end gives it a great variation in texture and sweetness.

Serves 4-6

This is a beautiful aromatic curry from the Kashmiri region in India. The addition of the fried raisins at the end gives it a great variation in texture and sweetness.

Ingredients

  • 750g diced lamb
  • Pinch saffron threads
  • 1 tablespoon warm milk
  • 125g ghee or butter
  • 10 green cardamom pods
  • 4 cinnamon sticks
  • 4 cloves
  • 1 teaspoon of minced garlic mixed in 3 tablespoons water
  • 1 tablespoon white sugar
  • 2 teaspoons tamarind extract
  • 145g raisins fried in butter
  • Salt

Method

  1. Put the lamb into a pan of water and bring to the boil for about 1 minute. Drain and set aside.
  2. Put the saffron in a small bowl with the warm milk and set aside until necessary.
  3. Place the blanched meat in saucepan with the ghee or butter, cardamom pods, cinnamon sticks and cloves and fry for 3 minutes until browned. Add a cup of water and season before bringing to the boil. Strain the garlic from the water, adding the water to the meat pan and discarding the remaining garlic. Add sugar and tamarind extract and cook on low for about 1.5 hours or until the meat is tender. Watch the pan closely as the moisture will evaporate over this time. Add a little more water if the meat is sticking to the bottom of the pan.
  4. To finish, add the saffron and raisins, mix well and heat through.
  5. Serve with rice.

Enjoy

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