Kashmiri-Style Lamb Wrapped in Indian Flatbread

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Kashmiri-Style Lamb Wrapped in Indian Flatbread
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 15 min.
Ready in

Ingredients

for
4
Ingredients
1 teaspoon fennel seeds
1 teaspoon Coriander
1 teaspoon peppercorns
1 Cardamom
1 piece Cinnamon stick
1 dried chile pepper
6 tablespoons olive oil
800 grams lamb (such as from the leg)
2 onions
2 garlic
1 teaspoon 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)
How healthy are the main ingredients?
almondolive oilgingeroniongarlicsalt

Preparation steps

1.

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.

2.

Distribute the stew on the roti and roll. Halve each and arrange on plates. Serve garnished with cilantro, pomegranate seeds and coconut flakes.