Kasmiri Lamb Curry is Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.
Kashmiri Lamb consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt. Saffron is also part of some traditional recipes just as ours is too.
Although the dish is from Jammu & Kashmir, it is a staple in British curry houses, whose menu is partly Bangladeshi cuisine, and is an example of dishes from the Subcontinent that got “co-opted” once they left the area.
Also, pairs with Beef, Vegetables, Seafood, Cottage Cheese and Potatoes.
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