Kashmiri cuisine might sound like a lavish, luxurious and time consuming cooking style. Yes, Chokhta is an extravagant curry with its flavours, aromas and appearance due to the use of exotic fine spices. But, Chokhta, the roasted lamb curry recipe is so simple to cook. Still tastes amazing and melts in the mouth giving a tantalising experience to your taste buds, thanks to charming spices like cardamom pods and cinnamon sticks.
Chokhta is a bit spicy, due to the presence of Kashmiri red chilli powder, but full of flavours. Roasting in plenty of oil, preferably mustard seed oil, releases the full flavours of lamb. The secret to achieve the best chokhta lies in rigorous stirring of lamb pieces in oil. Your efforts in brisk stirring to roast the lamb result in a crispy and tasty Chokhta lamb curry that will treat your taste buds.
Lamb Chokhta Recipe
Here is Your Recipe
500 gr boneless Lamb diced
2 cinnamon sticks (not casia)
2 black cardamom pods
1 teaspoon ginger powder
1 teaspoon Kashmiri red chilli powder
¼ teaspoon asafoetida (hing)
½ teaspoon turmeric powder
6 tablespoon mustard oil
1 cup of water
Salt to taste
Take lamb pieces in a heavy bottom large pan.
Add cinnamon sticks, black cardamoms, hing, oil, salt and water.
Cook on high flame for 12 to 15 minutes by covering with a lid.
Check and stir often to make sure no burning of ingredients.
Once the lamb is fully cooked, simmer and add chilli powder.
Add more oil or water or both if needed.
Increase the flame to high and stir fry briskly until lamb becomes crispy.
Now sprinkle ginger powder and keep mixing well.
Cook for another 5 minutes so that the oil surfaces, giving the dish a rich red colour.
Serve with rice.