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.
In a large heavy saucepan, combine the rest of the ingredients, including the lamb (but not the cilantro/coriander).
Partially cover and simmer on low heat till all the liquid has evaporated (approx. 45 minutes-1 hour). Remove the lamb from the remaining liquid.
In the same pan, heat the 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. Garnish with the onions and chopped cilantro/coriander.
Use leg of lamb leg or shoulder, cut into small pieces.
This is a dry dish rather than one with gravy, so there should be no liquid left in the pan after cooking the lamb.
After simmering the lamb, strain and reserve the liquid to use as a tasty stock for pilau/rice.
This recipe can be made ahead and reheated on a low heat before serving.
Kashmiri Dry Lamb
Amount Per Serving
Calories 866Calories from Fat 594
% Daily Value*
Saturated Fat 28g140%
Vitamin A 350IU7%
Vitamin C 7.6mg9%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.