Kashmiri Lamb
""This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!"..."
INGREDIENTS
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4 dried red chile peppers
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3 fresh green chile peppers
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1 teaspoon cumin seeds
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1 teaspoon Kashmiri garam masala
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1 (1 inch) piece fresh ginger root, peeled and grated
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5 cloves garlic, crushed
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1/4 cup dried unsweetened coconut
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3 tomatoes, chopped
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6 tablespoons vegetable oil
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2 large onions, thinly sliced
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2 pounds lamb meat, cut into 1 1/2-inch cubes
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salt to taste
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1/2 teaspoon ground turmeric
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1 cup plain yogurt
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1/2 teaspoon saffron threads
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20 whole blanched almonds
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1/4 cup chopped fresh cilantro
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