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Ingredients

• 4 dried red chillies
• 3 fresh green chillies
• 1 teaspoon cumin seeds
• 1 teaspoon Kashmiri garam masala
• 1 inch piece of root ginger, peeled and grated
• 5 cloves garlic, crushed
• 4 tablespoons desiccated coconut
• 3 tomatoes, chopped
• 6 tablespoons oil
• 2 large onions, sliced thinly
• 1kg (2 lb) lamb, washed, pat dry and cut into 1 1/2" pieces
• 1/2 teaspoon turmeric
• 1/2 pint plain yoghurt
• 1/2 teaspoon saffron
• 20 blanched almonds
• A handful chopped coriander
• salt to taste

Description

This Recipe Has Been With Me For Over 30 Years, It Was Given To Me By A Kashmiri Guy I Shared A House With When I Was 17. This Is His Mum’s Family Recipe. Kashmir's Cuisine Combines The Area's Fruits And Nuts With The Ingredients And The Cooking Style O

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