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Jammu and Kashmir
Dinner
Kashmir Tsok Tsarvan Tamarind Lamb Sour Spiced Kashmiri
Lamb cooked with dried tamarind in a tangy, gently spiced preparation — representing the sweet-sour balance that is a hallmark of Kashmiri Wazwan cooking.
Prep20 min
Cook60 min
Total80 min
Serves4
LevelMedium
Method
-
1
Heat 3 tbsp mustard oil to smoking. Reduce to medium.
-
2
Add whole spices — fry 30 seconds. Add asafoetida.
-
3
Add lamb pieces. Brown all surfaces on medium-high for 8 minutes.
-
4
Reduce to medium. Add Kashmiri red chilli powder, fennel powder and dry ginger. Stir 1 minute.
-
5
Add 1 cup water. Bring to a boil. Cover and simmer 35 to 40 minutes until lamb is fairly tender.
-
6
Add strained tamarind water, sugar and salt. Stir well.
-
7
Cook uncovered on medium for 15 to 20 minutes until the gravy has reduced to a moderately thick tangy sauce.
-
8
The tsarvan should balance sour (tamarind), warm (spices) and gentle sweetness (sugar). Garnish with coriander.
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