Adapted from Floyd's India - brilliant
- Carbohydrate 19.0011020015413 g
- Cholesterol 182.36726411904 mg
- Fat 145.497159581371 g
- Fiber 2.42314425253868 g
- Protein 17.9654943192815 g
- Saturated Fat 65.3066988977426 g
- Serving Size 1 1 Serving (322g)
- Sodium 106.704454726074 mg
- Sugar 16.5779577490027 g
- Trans Fat 8.22763590086757 g
- Calories 1454 calories
Step-by-step
- Brown the lamb and put to oneside.
- Add onion and brown.
- Then towards end add cardamons and cloves.
- Put lamb back in and add spices, garlic and ginger cook for a further 1 minute.
- Add yoghurt and beef stock.
- Simmer until lamb soft, perhaps add some water.
- At the end add a little cream, ground almonds and fresh coriander.
Yogurt acts as the primary architectural element in this preparation, functioning simultaneously as a tenderizing acid for the protein and a thickening agent for the sauce. Acetic and lactic environments weaken collagen bonds within tough cuts, making dairy-based marinades historically vital across Kashmir for softening red meat before prolonged exposure to dry heat. Whole spices introduced directly into hot oil release fat-soluble volatile compounds far more effectively than ground alternatives stirred in later.
Searing diced shoulder pieces requires high heat and a crowded pan must be avoided to prevent steaming rather than browning. Temperatures exceeding 140 degrees Celsius trigger Maillard reactions on the meat surface, generating complex savory notes that survive hours of simmering. Whole green cardamons and cloves should toast briefly alongside the diced onions until fragrant, exactly one minute before adding purées to prevent scorching the garlic and ginger.
Simmering continues at a bare bubble until the musculature yields entirely to pressure and separates easily with a fork. Ground almonds added near the completion stage contribute natural lipids that emulsify the cooking liquid into a cohesive sauce without requiring wheat flour or starch thickeners.
Resting the finished dish overnight in a refrigerator allows the fat to solidify at the surface for easy removal if desired, while salt levels equalize throughout the meat fibers. Reheating chilled curries gently on the stove breaks down residual starches and melds the warming spices more thoroughly than immediate consumption allows.
