Lamb Cooked in Coconut Milk (aab gosht kashmir)
Category: Dinner
Prep time : 30 min
Cook time : 1.5 hrs
Total time : 2 hrs
Makes: 6 Servings
Scale recipe by: ×
2 lbs stewing lamb, cubed
1/2 lb lamb bones for stock
4 Tbsp oil
8 saffron strands
1/2 tsp sugar
2 shallots
1 bay leaf
2 cloves
6 green cardamoms
2 cinnamon sticks
2 16 oz cans light coconut milk
1 1/4 tsp fennel powder
1/2 tsp cumin powder
1/4 tsp ground white pepper
Soak the saffron strands in 1/4 cup of water with 1/2 tsp sugar.
Add the bones to a stock pot along with 3/4 tsp salt, bay leaf, 1 clove, 3 cardamoms, and 1 cinnamon stick. Add enough water to cover and boil. Continue adding water as necessary to keep the meat submerged.
Season the lamb with salt and pepper. Brown the lamb in a pan with a tablespoon or two of oil. Remove and set aside.
Peel the shallots and puree in a food processor. Add to the pan, along with the remaining clove, cardamoms, and cinnamon stick. Fry the shallots until golden. Add the coconut milk and reserved meat. Simmer over low heat until the coconut milk has reduced by half.
Add in a couple ladlefuls of the bone broth. Continue simmering until the meat is tender, adding bone broth as necessary to reach the desired consistency.
Heat 2 tablespoons oil in a separate pan over moderate heat. Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper. Fry for 10 seconds, then pour the oil mixture into the meat. Cook for a few additional minutes, and season with salt to taste. Add the saffron mixture just before removing from the heat.
Add the bones to a stock pot along with 3/4 tsp salt, bay leaf, 1 clove, 3 cardamoms, and 1 cinnamon stick. Add enough water to cover and boil. Continue adding water as necessary to keep the meat submerged.
Season the lamb with salt and pepper. Brown the lamb in a pan with a tablespoon or two of oil. Remove and set aside.
Peel the shallots and puree in a food processor. Add to the pan, along with the remaining clove, cardamoms, and cinnamon stick. Fry the shallots until golden. Add the coconut milk and reserved meat. Simmer over low heat until the coconut milk has reduced by half.
Add in a couple ladlefuls of the bone broth. Continue simmering until the meat is tender, adding bone broth as necessary to reach the desired consistency.
Heat 2 tablespoons oil in a separate pan over moderate heat. Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper. Fry for 10 seconds, then pour the oil mixture into the meat. Cook for a few additional minutes, and season with salt to taste. Add the saffron mixture just before removing from the heat.
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