Kashmiri-Style Lamb Wrapped in Indian Flatbread
Ingredients
- Ingredients
- 1 tsp fennel seeds
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 Cardamom
- 1 pc Cinnamon stick
- 1 dried chili pepper
- 6 Tbsps olive oil
- 800 grams lamb (such as from the leg)
- 2 onions
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 200 milliliters lamb stock
- 75 grams ground almonds
- 200 grams Yogurt (0.1% fat)
- salt
- 4 Roti
- For the garnish
- cilantro
- Pomegranate seed
- Coconut flakes (toasted)
Preparation steps
Toast the fennel seeds with coriander, peppercorn, cardamom and cinnamon in a pan until the spices are fragrant. Remove from heat, add the chile pepper and let cool. Finely crush in a mortar and mix with 4 tablespoons of oil. Rinse the meat, pat dry, chop and mix with the seasoning oil. Cover and infuse for about 2 hours in the refrigerator. Peel the onions and garlic and chop finely. Sauté together with the ginger in the remaining hot oil. Add the meat cubes, sear and deglaze with the stock. Add the almonds, cover and braise about 1.5 hours, stirring occasionally. If necessary add some more stock. Remove from heat, stir in the yogurt and season with salt.
Distribute the stew on the roti and roll. Halve each and arrange on plates. Serve garnished with cilantro, pomegranate seeds and coconut flakes.
