Kashmiri lamb in red chile sauce | Something New For Dinner
A deliciously spicy, fork-tender lamb is braised in Indian/Kashmiri spices for a wonderful one-pot meal for entertaining or a special meal at home. It is gluten-free and can be made ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Ingredients
- 2 dried Kashmiri or pasilla chiles, broken
- 1 red Thai or Anaheim chile. stemmed and seeded
- 2 bay leaves
- 1 t black cumin seeds, kala jeera or regular cumin seeds
- 10 garlic cloves, mashed
- 4 lamb shoulder chops (about 2 3/4 pounds)
- Kosher salt
- Pepper
- 1 T black peppercorns
- 4 green cardamom pods
- 1 cinnamon stick
- 3 cups chicken stock
- 2 T tamarind paste or concentrate
- 4 T dried mint, divided
- 1 T red chili powder
- 1 handful fresh mint, roughly chopped
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