New & noteworthy
Flavours from Valley

Kashmiri Cuisine through the Ages 
By Sarla Razdan.
Roli Books. Pages 143.

The book covers a gamut of recipes from the Valley, some famous, others less known. We give here a recipe, excerpted from the book, which you can try at home:

(LAMB IN MILK GRAVY)

Serves: 6

1 kg / 2.2 lb lamb, cut from shoulder, washed

1/2 cup / 110 ml refined oil

3 cloves (laung)

5 green cardamoms (chhoti elaichi), crushed

3 tsp / 9 gm fennel (saunf) powder

2 tsp / 12 gm fried onion paste

2 tsp / 12 gm garlic (lasan) paste

3 cups / 720 ml / 23 fl oz full-cream milk, boiled

Salt to taste

1. Add 8 cups water in a deep vessel and boil the lamb for 5 minutes. Drain the stock in another pot.

2. Wash lamb in cold water and add to the stock.

3. Heat the oil in a pressure cooker; add cloves, lamb with stock, green cardanioms, fennel powder, fried onion paste, and garlic paste. Pressure cook for 5 minutes. Open the lid when the pressure drops to check if the meat is tender.

        4. Add milk and mix well. Boil till the gravy is thick.

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