Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Lamb Recipes

Kids Recipes

Frozen Apple Sauce and Fruit Cup

Frozen Apple Sauce and Fruit Cup Recipe
1 c MOTTS Chunky or Regular Apple Sauce 10 oz Pkg frozen strawberries, thawed 11 oz Can mandarin or...

read more

North Kashmir Lamb Stew Kashmiri Gosht Recipe

North Kashmir Lamb Stew Kashmiri Gosht recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print North Kashmir Lamb Stew Kashmiri Gosht recipe  PDF


Stephen Ceideburg 2 lb Boneless lamb, trimmed of
all fat 1/4 c Cashew nuts
3 tb Mild vegetable oil
1 Two inch piece cinnamon
stick, broken 4 Whole cloves
4 Cardamom pods
1 ts Cumin seeds
1 lg Onion, chopped
1 tb Minced fresh ginger
3 Garlic cloves, peeled,
crushed 1/2 ts Ground coriander
1/4 ts Turmeric
1 ts Paprika
1/2 ts Cayenne pepper
1 ts Salt, or to taste
2 md Tomatoes, peeled, seeded,
chopped 3 md Boiling potatoes, peeled,
diced 1 c Water
2 c Unflavored yogurt
1/4 c Whipping cream
1/2 c Fresh peas, or frozen,
thawed Snipped fresh chives or green onion tops Kashmir's cuisine combines the area's plentiful fruits and nuts with the rich ingredients and sophisticated cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with rice or crusty breads. Cut meat in 1 inch cubes and set aside. Grind cashews with a little water to make a paste. Set aside. Heat oil in a large, heavy skillet over medium high heat. Add cinnamon, cloves, cardamom and cumin seeds. Cook, stirring, until fragrant, about 1 minute. Add onion, ginger and garlic. Stir and cook until onion is soft, about 3 minutes. Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute. Add lamb and stir fry until it is no longer red. Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes. Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and add to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender. Skim off fat from surface. (May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium heat before continuing.) Add cream and peas and heat through. Sauce should be thick. If too thick, add a few tablespoons water. If too thin, boil to reduce. Serve stew in deep plates garnished with chives. PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber. La mi Hiremath writing in the San Francisco Chronicle, 6/24/92.

North Kashmir Lamb Stew Kashmiri Gosht recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
727 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print North Kashmir Lamb Stew Kashmiri Gosht recipe  PDF   Lamb recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Sauteed Shredded Zucchini with Browned Onions

New Cooking Recipes

Liver Alive with Avocados
Liver Alive with Avocados Recipe


4 Servings 1/2 c All purpose flour 1 ts Salt 1/4 ts Freshly ground black pepper 6 Avocados 1/4 c Fresh lemon juice 12 sl Calves liver, cut very thinly 3/4 c Butter, divided Juice of 3 lemons 1/2 c Beef broth 1 ts Minced fresh thyme or 1/2 tsp dried thyme 1/2 c Minced fresh parsley 2 tb Dry white wine In flat dish, mi together flour, salt and pepper set aside. Peel avocados and cut into thin slices. Sprinkle with 1/4 cup lemon juice set aside. Thoroughly dry liver slices. Dip slices of liver and avocado into seasoned flour and pat between hands to giv...

Cooking Magazines: Avocado Recipes » February 2019   Avocado recipes RSS   New

Dish Of The Day

HotSour Mushroom Soup Tom Yum Het

HotSour Mushroom Soup Tom Yum Het Recipe
Stephen Ceideburg 2 c Defatted reduced sodium chicken stock 1/2 lb Oyster mushrooms, trimmed and ha...
read more

Category: » Shrimp Recipes

View more dishes

>