Recipe - North: Kashmir Lamb Stew (Kashmiri Gosht)

Stephen Ceideburg
2 pound Boneless lamb, trimmed of
all fat
One fourth cup Cashew nuts
3 tablespoon Mild vegetable oil
1 Twoinch piece cinnamon
stick, broken
4 Whole cloves
4 Cardamom pods
1 teaspoon Cumin seeds
1 lg Onion, chopped
1 tablespoon Minced fresh ginger
3 Garlic cloves, peeled,
crushed
One half teaspoon Ground coriander
One fourth teaspoon Turmeric
1 teaspoon Paprika
One half teaspoon Cayenne pepper
1 teaspoon Salt, or to taste
2 md Tomatoes, peeled, seeded,
chopped
3 md Boiling potatoes, peeled,
minced
1 cup Water
2 cup Unflavored yogurt
One fourth cup Whipping cream
One half cup Fresh peas, or frozen,
thawed
Snipped fresh chives or
green onion tops

Kashmir's cuisine combines the area's plentiful fruits and nuts with the
rich ingredients and sophisticated cooking style of the Moghuls. This rich
stew makes a marvelous main dish. Serve it with rice or crusty breads.

Cut meat in 1inch cubes and set aside. Grind cashews with a little water
to make a paste. Set aside.

Heat oil in a large, heavy skillet over mediumhigh heat. Add cinnamon,
cloves, cardamom and cumin seeds.

Cook, stirring, until fragrant, about 1 minute.

Add onion, ginger and garlic. Stir and cook until onion is soft, about 3
minutes.

Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.

Add lamb and stirfry until it is no longer red.

Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes.

Add One half cup water. Blend yogurt, cashew paste and remaining water and add
to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat
is tender.

Skim off fat from surface.

(May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium
heat before continuing.)

Add cream and peas and heat through. Sauce should be thick. If too thick,
add a few tablespoons water. If too thin, boil to reduce.

Serve stew in deep plates garnished with chives.

PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g
saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini