Lamb with pomegranate

Lamb with Pomegranate

This dish uses almost the same ingredients as lamb with chestnuts but instead of sautéing you directly boil the meat and onions without stirring. It’s a good example of how combining the same ingredients but using different techniques produces different flavors and textures.

  • 1 kg of lamb, cut in small pieces
  • 4 onions, finely sliced
  • 1 teaspoon turmeric
  • 1 or 2 pomegranates
  1. Put lamb and onions in the pot.
  2. Add 1/4 cup of water and cook until the meat is tender. Do not stir.
  3. Add turmeric and cook for 5 more minutes.
  4. Add pomegranate seeds and serve.
Lamb with Chestnuts

Lamb with Chestnuts

A simple combination of meat, onions and time that creates a warm and profound dish.

  • 1 kg lamb, cut in small pieces
  • 3 onions, sliced
  • Chestnuts
  • Vegetable oil and salt.
  1. Brown the meat over medium heat, stirring once in a while.
  2. Add onions and keep cooking over medium-low heat until meat is tender and onions have melted into a rich brown sauce.
  3. Add chestnuts and keep cooking for 15 minutes. Done.

This dish freezes very well.

Kashimiri Lamb Curry

Kashimiri Lamb Curry

This recipe comes from a book I bought many years ago, before the internet was mainstream and Yahoo! was still a young exciting company. I still use it because it’s filled with simple recipes that seem quite authentic.

  • 1kg lamb, cut in bit sized pieces
  • 1/2 cup of strained yogurt
  • 1 teaspoon of dry ginger
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 tablespoon grated fresh ginger
  • 2 cups of water
  • 1 tablespoon garam masala
  • 2 tablespoons chopped cilantro or mint
  1. Mix meat with dry ginger, yogurt and salt and cook uncovered until the sauces starts to stick to the bottom of the pot, stiring ocasionally.
  2. Add paprika and grated ginger, stir for a couple of minutes.
  3. Add water and simmer uncovered until the sauces thickens and the meat is very tender. You can achieve a better result doing this in four steps, adding half a cup of water at a time.
  4. Add garam masala and chopped cilantro, stir well and serve with white race and a onion sambal.

The sauce has a nice sandy texture and it’s full of flavor. A small serving goes a long way with steamed rice.

It freezes very well.