North-Kashmir-Lamb-Stew-Kashmiri-Gosht

This Kashmiri Gosht is a hearty, aromatic stew that showcases the rich culinary traditions of North India. Tender cubes of boneless lamb are simmered with potatoes and fresh peas in a luxurious, velvety sauce made from blended cashews and yogurt. The flavor profile is complex yet balanced, featuring warm spices like cinnamon, cardamom, cloves, and cumin, with just a hint of heat from cayenne and paprika. This dish is perfect for dinner parties or cozy family meals, offering a comforting depth of flavor that pairs beautifully with steamed basmati rice or crusty naan bread to soak up the savory gravy.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 667.4

Dietary: Gluten-free

Description

This Kashmiri Gosht is a hearty, aromatic stew that showcases the rich culinary traditions of North India. Tender cubes of boneless lamb are simmered with potatoes and fresh peas in a luxurious, velvety sauce made from blended cashews and yogurt. The flavor profile is complex yet balanced, featuring warm spices like cinnamon, cardamom, cloves, and cumin, with just a hint of heat from cayenne and paprika. This dish is perfect for dinner parties or cozy family meals, offering a comforting depth of flavor that pairs beautifully with steamed basmati rice or crusty naan bread to soak up the savory gravy.

Ingredients

2 lbs Boneless lamb, trimmed of
1 teaspoons Paprika

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; set aside.
3
Heat vegetable oil in a large, heavy skillet over medium-high heat.
4
Add cinnamon stick, whole cloves, cardamom pods, and cumin seeds. Cook, stirring constantly, until fragrant, about 1 minute.
5
Add chopped onion, minced ginger, and crushed garlic. Stir and cook until the onion is soft, about 3 minutes.
6
Stir in ground coriander, paprika, cayenne pepper, and salt. Cook for 1 minute to toast the spices.
7
Add the lamb cubes and stir-fry until the meat is no longer red on the outside.
8
Add the peeled, diced tomatoes and peeled, diced potatoes. Cook, stirring constantly, for 5 minutes.
9
Pour in 1/2 cup of water and stir to combine.
10
In a bowl, blend the yogurt, cashew paste, and the remaining 1/2 cup of water until smooth.
11
Pour the yogurt mixture into the skillet, stirring gently to prevent curdling.
12
Reduce heat to low, cover the skillet, and simmer for 30 to 45 minutes, or until the lamb and potatoes are tender.
13
Skim any fat from the surface of the stew.
14
Stir in the whipping cream and fresh or thawed peas. Heat through gently until the sauce is thick and hot.
15
Adjust consistency if needed: add a few tablespoons of water if too thick, or boil uncovered for a few minutes if too thin.
16
Serve hot in deep plates, garnished with snipped fresh chives or green onion tops.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 667.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

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

Note

Make Ahead: This stew can be prepared one day in advance. Cool completely, cover, and refrigerate. Reheat gently over medium heat before serving.

Ingredient Prep: Ensure tomatoes are peeled and seeded for a smoother sauce texture. Potatoes should be peeled and diced into uniform pieces for even cooking.

Yogurt Tip: Use full-fat, unflavored yogurt for the best texture and to prevent curdling when heated.

Serving Suggestion: Serve with steamed basmati rice, jeera rice, or crusty Indian breads like naan or roti.

Keywords: kashmiri, gosht, lamb, stew, indian, curry, spicy, comfort food, dinner, potatoes, yogurt, cashew, aromatic, simmered, traditional

Read it online: https://www.chefs-mate.com/recipe/north-kashmir-lamb-stew-kashmiri-gosht/