🍗 Non-Vegetarian Jammu and Kashmir Dinner

Kashmir Bom Chount Lamb Quince Sour Autumn Seasonal Curry

Lamb cooked with fresh quince — the large fragrant apple-like fruit — in an aromatic Kashmiri gravy highlighting the seasonal orchard produce of the Kashmir Valley.

⏱Prep20 min
🍳Cook60 min
🕐Total80 min
👥Serves4
📊LevelMedium
🖨️ Print Recipe
Kashmir Bom Chount Lamb Quince Sour Autumn Seasonal Curry
🌐 Read in:
Tamil
Hindi
Kashmiri

Method

  1. 1

    Heat 3 tbsp mustard oil to smoking. Reduce to medium.

  2. 2

    Add whole spices. Fry 30 seconds. Add asafoetida.

  3. 3

    Add lamb. Brown all surfaces on medium-high for 8 minutes.

  4. 4

    Reduce to low. Add Kashmiri chilli powder, fennel and ginger powder.

  5. 5

    Stir 1 minute. Add yogurt in additions stirring continuously. Cook 6 minutes on low.

  6. 6

    Add 1 cup water. Bring to a simmer. Cover and cook 30 minutes.

  7. 7

    Add quince wedges gently. Cover and simmer 20 to 25 minutes until both lamb and quince are completely tender.

  8. 8

    The quince will have turned from white to rose-pink and will be fragrant.

  9. 9

    Season with salt. Garnish with fresh mint.

bom chount lamb quince kashmiri autumn seasonal fruit fruity curry unique non-veg
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Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.

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⚕️
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.