Kashmiri Lamb Recipe:

Ingredients:

* Lamb- 2 lbs (wash and cut into small pieces)

* Large onions- 2 (sliced thinly)

* Tomatoes- 3 (chopped)

* Grated ginger- 1 inch piece

* Crushed garlic- 5 cloves

* Dry red chilies- 4

* Fresh green chilies- 3

* Cumin seeds- 1 tsp

* Turmeric powder- 1/2 tsp

* Garam masala- 1 tsp

* Grated coconut- 4 tablespoons

* Plain yoghurt- 1 cup

* Saffron- 1/2 tsp

* Blanched almonds- 15

* Salt to taste

* Oil- 6 tablespoons

* Chopped cilantro (coriander) leaves

Method:

Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.

Heat the oil in a pan and fry the onions until golden.

Add the spice paste and fry until the oil separates from the mixture.

Add the lamb pieces and salt & cook until it is almost done. Stir occasionally.

Mutton Badshai Recipe:

Ingredients

mutton – ½ kg

curds – ½ cup

chopped cashew nuts – 2 tbsp

grated coconut – 1 cup

garlic – 6 flakes

ginger – 3 cm

cumin – ½ tsp

poppy seeds – 1 tbsp

cardamoms - 5

cloves – 7

chilli powder – 1 tsp

turmeric powder – ½ tsp

grated coconut – ½ cup

cinnamon – 2 pieces

ghee – 4 tbsp

onion – ½ cup, chopped

bay leaves – 2

green chillies – 4, chopped

salt – to taste

fresh cream – ¼ cup

Method

Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.

Soak cashew nuts in hot water for 1 hr.

Extract ½ cup thick milk and ½ cup thin milk from the coconut.

Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.

Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.

Add the masala paste and fry well. Add mutton and fry till almost dry.

Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.

Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes.

Add cream, give one boil and remove from fire.

Garnish with coriander leaves and serve with naan or rotis.