North: Kashmir Lamb Stew (Kashmiri Gosht)

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Servings: 1 pie Difficulty: Advanced
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A rich, aromatic lamb stew infused with warm spices and creamy yogurt
North: Kashmir Lamb Stew (Kashmiri Gosht recipe image
North: Kashmir Lamb Stew (Kashmiri Gosht recipe image
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North: Kashmir Lamb Stew (Kashmiri Gosht)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 pie Calories: 667

Description

This Kashmiri Gosht is a hearty and aromatic lamb stew that showcases the rich culinary traditions of North India. Tender cubes of boneless lamb are slow-simmered in a fragrant blend of whole spices like cinnamon, cloves, and cardamom, creating a deeply flavorful base. The dish is enriched with a smooth cashew paste and yogurt, providing a luxurious texture and mild tang that balances the warmth of the spices. Potatoes absorb the savory juices, while fresh peas add a touch of sweetness. Perfect served over steamed rice or with crusty bread, this comforting main course is ideal for family dinners or special occasions where you want to impress with bold, home-style flavors.

Ingredients

Directions

  1. Cut the boneless lamb into 1-inch cubes and set aside.
  2. Grind the cashew nuts with a little water to create a smooth paste and set aside.
  3. Heat the vegetable oil in a large, heavy skillet over medium-high heat.
  4. Add the cinnamon stick, cloves, cardamom pods, and cumin seeds.
  5. Cook, stirring frequently, until the spices are fragrant, about 1 minute.
  6. Add the chopped onion, minced ginger, and crushed garlic.
  7. Stir and cook until the onion is soft and translucent, about 3 minutes.
  8. Add the ground coriander, turmeric, paprika, cayenne pepper, and salt.
  9. Stir the spices into the onion mixture for about 1 minute until fragrant.
  10. Add the lamb cubes and stir-fry until the meat is no longer red on the outside.
  11. Add the chopped tomatoes and diced potatoes to the skillet.
  12. Cook, stirring constantly, for 5 minutes to coat the vegetables in the spice mixture.
  13. Add 1/2 cup of water to the skillet.
  14. In a separate bowl, blend the yogurt, cashew paste, and the remaining 1/2 cup of water until smooth.
  15. Pour the yogurt mixture into the skillet, stirring well to combine.
  16. Reduce the heat to low, cover the skillet, and simmer for 30 to 45 minutes, or until the lamb is tender.
  17. Skim off any excess fat that rises to the surface of the stew.
  18. Stir in the whipping cream and peas.
  19. Heat through for 2-3 minutes until the peas are bright green and tender.
  20. Check the consistency of the sauce; if too thick, add a few tablespoons of water. If too thin, boil uncovered for a few minutes to reduce.
  21. Serve the stew in deep plates, garnished with snipped fresh chives or green onion tops.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 667kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 20g100%
Cholesterol 220mg74%
Sodium 163mg7%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 57g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb stew, kashmiri gosht, indian curry, boneless lamb, cashew paste, yogurt marinade, whole spices, cinnamon, cardamom, cumin seeds, turmeric, potato curry, peas, simmered meat, aromatic stew, comfort food, rice accompaniment, home cooking
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