Kashmir Curry

Main Courses  

Ingredients

1 kg Shoulder of lamb
240 ml Sour cream
2 tsp Garam marsala
4 tsp Curry powder
110 gm Butter or margarine
2 Tbsp Flaked almonds
110 gm Sultanas
110 gm Dried apricots
4 Garlic cloves
Root ginger
2 Onions
Salt
Lemon juice

Method

Cut the meat into 1 inch cubes, removing any excess fat. Place in a bowl with the sour cream, garam masala and curry powder. Stir well and leave to marinate for some hours.

Heat the butter in a frying pan and fry the almonds until golden brown. Remove, drain and reserve. Then fry the sultanas and chopped dried apricots until plumped. Remove and drain. Finely chop about a 2 inch piece of green root ginger. Also chop or finely slice the garlic and onions. Fry the ginger, garlic and onions until golden. Add the meat and its marinade and cook on a medium heat for about 5 minutes. Add the sultanas and apricots and simmer for 45-60 minutes until the meat is tender. Add salt and lemon juice to taste. Garnish with the almonds.

Notes

The type of curry powder used will affect how hot the curry is. If you prefer your curry hotter, some fresh or dried chilli could be added with the garlic and onions.

Variation

Beef or chicken could be used in place of lamb.

I have also made this using cauliflower and other vegetables instead of meat

24 Sep 2023
Shirl Seath