Kashmir Spicy Meat Recipe

Kashmir Spicy Meat Recipe

Ingredients :

1/2 kg

2 tablespoons

2 X 2 cm sticks

2

2

1 tablespoon

 

1 teaspoon

1/2 teaspoon

1 1/2 teaspoons

1 1/2 teaspoons

1 teaspoon

1 tablespoon

 

Garnish

1 tablespoon

Boneless lamb

Oil

Cinnamon

Green cardamoms

Black cardamoms

Tamarind, soaked in 1/2 cup

     warm water

Kashmiri chili powder

Turmeric powder

Powdered aniseed

Ginger powder

Salt

Small pieces Kashmiri ver

 

 

Chopped coriander leaves

Method :
  • Wash meat, pat dry and cut into 3 cm cubes.

  • Heat oil in a pressure cooker, add whole spices and fry for a minute till fragrant.

  • Add meat and fry till brown, stirring occasionally.

  • Extract tamarind pulp, add with spice powders and salt, and fry till oil bubbles on the surface.

  • Pour in 1 1/2 cups water and cook under pressure for 15 minutes.

  • Allow cooker to cool before opening it.

  • Sprinkle in ver, and cook for a minute further.

  • Garnish with coriander leaves and serve with rice or naan.

Note : Kashmiri ver consists of various Kashmiri spices, which are ground and made into small thin disc-like cakes. It is available in specialty spice shops.

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