BIR Kashmiri Curry

BIR Kashmiri Curry is a modern British recipe (from British Indian Restaurants) for a classic rich, smooth and incredibly creamy curry using pre-cooked lamb and fruit as the main ingredient. The full recipe is presented here and I hope you enjoy this classic British version of: BIR Kashmiri Curry.

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Serves:

2

Rating:

Tags : CurryBIR CurriesSpice RecipesLamb RecipesBritish Recipes

This is the British Indian Restaurant (BIR) version of a Kashmiri Curry, a fragrant curry that is rich, smooth and incredibly creamy. Originating and taking their influence from Kashmir, the most Northern state of the Indian subcontinent, Kashmiri dishes are characterized by their extensive use of mutton and lamb. A Kashmiri curry utilizes large portions of mild spices combined with creamy elements. They also tend to be quite sweet, featuring fruit and added jaggery or sugar. I prefer jaggery as a sweetener but you could also use honey.

Ingredients:

4 tbsp Oil
1 Cinnamon stick
1 cardamom pod
1 clove
1 small red bell pepper, cored and chopped
1 tbsp mix powder
1 tsp ground turmeric
½ tsp garam masala
½ tsp Kashmiri chilli powder
1 tbsp ground almonds
300g (2/3 lb) pre-cooked lamb
500ml (2 cups) base gravy (heated)
2 tsp lime juice
1 tbsp mango chutney (you could substitute this with some chopped ripe mango)
1 tbsp coconut cream
2 tsp grated jaggery (or brown sugar)
½ ripe banana, chopped
2 tbsp raisins
2 tbsp of butter or ghee
Handful of coriander, Chopped garnish

Method:

Place a wok or curry pan over high heat. When hot add the oil and when it reaches temperature add the cinnamon, cardamom, and clove. Stir to coat in the oil and fry for about 90 seconds, until they begin to smell fragrant.

Add the chopped bell pepper and fry for a further 40 seconds. At this point scatter over the mixed powder, turmeric, garam masala and chilli powder then stir to combine. Add the almond flour along with 4 tbsp of the base gravy. Stir until smooth then add 250ml more base gravy, the lime juice and the mango chutney. Bring to a simmer then add the pre-cooked meat.

Stir to coat the meat in the gravy then add the remaining base gravy and the raisins before working in the coconut cream, jaggery, chopped banana and ghee. Stir everything together then bring to a simmer and cook for a few minutes until the raisins are plump and the curry has thickened to your liking.

Turn into a warmed serving bowl, garnish with the chopped coriander and serve.