Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Fennel | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs. lamb, cut into 2 inch cubes
- 6 oz. ghee (clarified butter)
- 1 tsp. sonth (ginger powder)
- 1 tbsp. saunf (fennel seeds)
- 2 cinnamon sticks
- 6 garlic cloves, minced finely
- 1 tbsp. kashmiri mirch (kashmiri red pepper powder or cayenne)
- 1 tsp. shahi zeera (black cumin seeds)
- 6 cardamoms
- 6 cloves
- 1 tej patta (bay leaf)
- 1 tsp. zaafraan (saffron), gently toasted and ground
- 1 cup dahee (yogurt)
- 1 tsp heeng (asafoetida)
- salt to taste
Directions
Clean, wash and remove all fat from the lamb and set aside.
Grind together all the spices in a mortar and pestle or a coffee grinder.
Soak saffron in the yogurt and set aside.
Heat ghee and add the heeng into it and cook for a few seconds.
Add the lamb to this and sear on all sides, frying until well browned.
Pour the saffron yogurt mix and fry until all liquid is absorbed.
Add a cup and a half of water and the ground spices.
Bring the contents of the pan a boil, reduce heat, and simmer, covered, until tender.
Uncover and cook until excess liquid is evaporated.
Category:Indian Recipes
Category:Kashmiri
Category:Kashmiri Non-Vegetarian