Kashmir's crimson curry: lamb braised in yogurt and Kashmiri chili — deep red, deeply aromatic, more warmth than fire.
2 tbsp
🌶️ Kashmiri Chili Powder ›
1 tsp
🌾 Fennel Seeds ›
ground — the Kashmiri signature
Mise en place
Before you start
Prep checklist
Fennel Seeds — ground — the Kashmiri signature
Brown the lamb in ghee in batches; set aside. Caramelize the onions properly, 12 minutes.
Ginger-garlic paste and all spices, 1 minute. Return lamb; stir in yogurt one spoonful at a time over low heat so it never splits.
💡
Yogurt into a raging pot curdles. Low heat, gradual spoonfuls, constant stirring — restaurant-smooth every time.
Add 300 ml water; braise covered at a lazy simmer 75–90 minutes until spoon-tender. Finish with garam masala.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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