This Kashmiri Dry Lamb has a wonderful flavour; it is succulent with a crispy exterior.
This recipe for Kashmiri Dry Lamb, was given to me by my mother, who received it many years ago, it from a wonderful lady from one of the old households of Kashmir. It was one of her family recipes, passed down through generations.
The incredibly beautiful region of Kashmir remains divided between three countries; India, Pakistan and China. The cuisine is influenced by three main cooking styles: that of the Kashmiri Pandits (the only remaining Hindu community native to the Kashmiri Valley in the Indian state of Jammu and Kashmir), the Muslims and the more ancient style of the Mughals.
The economy is centred around agriculture, so the cuisine is rich in flavour and diversity. Warm spices such as cardamom, cloves and cinnamon are commonly used, as are fragrant ones such as fennel seeds and saffron. The famous Kashmiri red chillies are a great deal less pungent than other varieties, but add a great depth of taste. A great deal of meat is consumed too, in particular, slow cooked meats, which are often cooked in yoghurt or milk.
Food is usually cooked in Ghee (clarified butter) which adds to the rich flavours. (I have used sunflower oil here, but you could substitute with ghee).
The original recipe for dry Kashmiri lamb uses mutton, but I prefer the milder taste of lamb. Read more about the difference between mutton lamb and goat meat in this article . I used a leg of lamb cut into small pieces.
The delicious, succulent lamb is aromatically spiced here and has a beautifully crisp browned exterior. The buttermilk tenderizes the meat so it is soft as butter and remains moist after cooking. It is incredibly easy to make.
This is a dry meat dish so it should be cooked till there is no more liquid in the pan.
Serve with warm bread and plain yogurt.
Kashmiri Dry Lamb
Ingredients
- sunflower oil for frying
- 1 large onion finely sliced
- 1 kg small lamb pieces on the bone leg of lamb or lamb shoulder
- 2 cups buttermilk
- 5 cloves
- 4 whole cardamoms
- 1 tablespoon freshly ground cumin seeds
- 1 tablespoon freshly ground fennel seeds
- 2 whole green chillies broken in half
- 2 whole Kashmiri red chillies or 1 teaspoon red chilli flakes
- coarse sea salt to taste
for the garnish
- 1 tablespoon sunflower oil
- 2 medium white onions finely sliced
- fresh coriander a few sprigs
Instructions
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In a large frying pan over medium heat, add a tablespoon of oil and sauté the sliced onions. Once golden brown, remove from the pan and set aside.
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In a large heavy saucepan, combine the rest of the ingredients (apart from the coriander), add the lamb and simmer on medium-low heat till all the liquid has evaporated (approx. 45 minutes-1 hour). Remove the lamb.
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In the same pan, heat at least 2 cms of oil on medium-high heat, reducing to medium-low, and fry the lamb pieces until well browned all over (approx 8 minutes in total). Transfer the lamb to absorbent paper to drain the excess oil.
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Garnish with the onions and chopped coriander.
Oh how I want this! The crispy outside with the juicy interior sounds so divine! And all of those delicious spices! Oh my!
Thank you, the flavours really are amazing.
I’m sure this is loaded with flavors. I love those seasonings!
Absolutely, and the aroma while its cooking is amazing.
You have made me want to visit this place that has three different cultures; imagine the food options there! in the meantime this recipe will have to do, please share more 🙂
Thanks Khadija, I will do, please drop by again.
Sounds good!
Thanks Swayam
This recipe sounds delicious but I’m most thankful for the description of kashmiri cuisine. It’s always fascinating to gain insight into where recipes came from and how they were originally cooked!
There’s so much to explore in regional cuisines. Thanks Laura.
We really enjoy lamb. The spices in this recipe sound delicious. Having fun experimenting with all the wonderful flavours of the world it a tasty experiment.
I absolutely agree Gloria 🙂
i am big fan of kashmiri cusine flavours, you have made it perfectly. being a vegetarian i m not familiar with the dish but looking at the pic i bet its delicious
Thank you
This sure does look tasty. My hubby is Persian and he always has a craving for lamb. I’m pretty sure he would be excited to see this beauty show up on the dinner table.
The flavours are amazing!?
I love lamb and this is definitely a preparation I have never tried! Sounds really wonderful!
Thank you 🙂
Kashmir is dispute by many but it also sounds like a nice melting pot of flavors from all those surrounding countries. The recipe sounds nicely seasoned and I love that the meat is crunchy yet moist! Love to learn about different cultures and their food! Great post!
Thank you 🙂
How delicious, I love cooking with aromatic spices. The crispy exterior sounds perfect, pinning for later 🙂
Thanks Sarah, I hope you enjoy it 🙂
Love the look of this! It’s got a gyro vibe to it and looks super tasty!
Oh, this technique is so amazing! It’s one I haven’t used in quite a while, but the braising in buttermilk followed by frying in oil somehow magnifies all of the flavors of the spices. Wonderful to have such a succulent recipe handed down to you. Thank you for sharing!
I know that marinating chicken in buttermilk makes it so moist so this looks so good to me. I’ll bet my kids would love it too.
Love lamb and all the spices you’ve used. Sounds delicious!
Amazing recipe! So many wonderful flavors!
Love your descriptive writing for this lovely dish, it sounds just mouthwatering! I’d definitely love a plate!
All of those delicious spices– this has to smell heavenly when cooking!