A hearty lamb and yogurt curry with mild flavours of cardamom and cockscomb flower extract.
Mild lamp and yogurt curry
gms Lamb shank or Lamb Curry Piecess
Salt to taste
dry ginger powder
Kashmiri red chilli powder-dissolved in 1/2 cup water
dry cockscomb (mawal flowers-heated with 1/2 cup water; extract
black cumin seeds
dry mint leaves
Bring the water to a boil in a stockpot.
Add the lamb and remove the scum that rises to the surface.
When the water is clear, add the garlic and continue to boil for 4-5 minutes.
Add the salt and cook until the lamb is half done.
Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli in water and ghee.
Mix well, reduce heat and cook covered until the lamb is tender.
Add the cockscomb flower extract and black cumin seeds.
Mix well and sprinkle dry mint leaves.
Serve hot with steamed rice.
Mawal flower can be substituted with Ratanjot extract.
Naat Yakhn https://daana.com.au/thali-menu-132-kashmir-winter-foods/ December 23, 2020