North: kashmir lamb stew (kashmiri gosht)

Yield: 4 servings Ste

Ingredients:

2 lb Boneless lamb trimmed of 1 ts Paprika -all fat 1/2 ts Cayenne pepper
1/4 c Cashew nuts 1 ts Salt or to taste
3 tb Mild vegetable oil 2 md Tomatoes peeled seeded
1 Two-inch piece cinnamon -chopped -stick broken 3 md Boiling potatoes peeled
4 Whole cloves -diced
4 Cardamom pods 1 c Water
1 ts Cumin seeds 2 c Unflavored yogurt
1 lg Onion chopped 1/4 c Whipping cream
1 tb Minced fresh ginger 1/2 c Fresh peas or frozen
3 Garlic cloves peeled -thawed -crushed Snipped fresh chives or
1/2 ts Ground coriander -green onion tops

Instructions:

Kashmir's cuisine combines the area's plentiful fruits and nuts with the rich ingredients and sophisticated cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with rice or crusty breads. Cut meat in 1-inch cubes and set aside. Grind cashews with a little water to make a paste. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add cinnamon cloves cardamom and cumin seeds. Cook stirring until fragrant about 1 minute. Add onion ginger and garlic. Stir and cook until onion is soft about 3 minutes. Add coriander turmeric paprika cayenne and salt. Stir for a minute. Add lamb and stir-fry until it is no longer red. Add tomatoes and potatoes. Cook stirring constantly for 5 minutes. Add 1/2 cup water. Blend yogurt cashew paste and remaining water and add to skillet. Reduce heat cover and simmer 30 to 45 minutes or until meat is tender. Skim off fat from surface. (May be prepared 1 day ahead. Cool cover and refrigerate. Warm over medium heat before continuing.) Add cream and peas and heat through. Sauce should be thick. If too thick add a few tablespoons water. If too thin boil to reduce. Serve stew in deep plates garnished with chives. PER SERVING: 545 calories 45 g protein 24 g carbohydrate 30 g fat (9 g saturated) 135 mg cholesterol 153 mg sodium 4 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/92.