4.6 · community

20m

100m

Easy

580

Lamb — shoulder, cubed

Onion — sliced

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.

Add 300 ml water; braise covered at a lazy simmer 75–90 minutes until spoon-tender. Finish with garam masala.

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.

Crusty bread or buttered rice

A sharp green salad

Roasted seasonal vegetables

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