Khumanianwala Meat Recipe

Recipe Jun 18, 2021 0 478 Add to Reading List

Here comes an unique and delectable dish for all the meat lovers. Khumanianwala Meat is an awesome Kashmiri delicacy. As the name says it is an unique combination of khumani(apricot) along with lamb meat. Experience a burst of flavours by preparing this dish soon as it is full of exotic spices and herbs. Almonds, saffron, peppercorns, mint leaves and many flavorful ingredients have been used in preparation of this dish. Where mint gives a refreshing taste, almonds simply add a nutty texture to the dish.

Khumanianwala Meat Recipe

Ingredients:

1 kilograms shoulder of lamb
75 gm ghee
4 clove
30 gm garlic paste
30 gm poppy seed paste
2 teaspoon saffron
1 1/2 teaspoon coriander powder
1 teaspoon powdered turmeric
1 litre water
15 gm flaked almonds
salt as required
16 apricots
6 green cardamom
300 gm chopped onion
15 gm ginger paste
90 ml tomato puree
1 cup yoghurt (curd)
1 1/2 teaspoon red chilli powder
24 peppercorns
15 gm mint leaves
4 sprigs coriander leaves

Recipe :

Step 1

To prepare this delicious dish, first, take apricots and properly wash them under running water. Then, soak them in 240 milliliter of lukewarm water until it gets plump. Once the texture of apricots changes, transfer them to a separate bowl. Also, strain the apricot water through fine muslin cloth and reserve for future use.
Step 2

Next, take a large sized bowl. Add yogurt in it and whisk properly with the help of a blender. Then, add coriander powder along with red chilli powder, turmeric powder, black peppercorns in it. Mix all the ingredients well and then rub the meat with this prepared marination mixture. Keep aside for at least half an hour so that the flavours infuse properly. Make sure that you wash the lamb meat properly. Also, cube the pieces of the lamb neatly before using.
Step 3

Meanwhile, take a large sized pan and place it on medium flame. Then, pour and boil water in it. Once the water is hot enough, add washed mint leaves in the pan and simmer on a low flame for next 10 minutes. Then, turn off the flame and transfer the leaves to a separate bowl. Also, strain the mint water through fine mesh and reserve for future use.
Step 4

Next, take a small sized bowl and put saffron threads in it. Then, crush the threads with the back of a spoon. Now, soak them in 15 milliliter of lukewarm water for next 15 minutes. Then, grind them into a smooth paste and keep aside.
Step 5

Now, take a large sized pan and place it on medium flame. Then, pour and heat ghee in the pan. Add cardamom, cloves and stir until cardamom begins to change its colour. Next, add onions in the pan and saute until glossy. Then, add ginger and garlic pastes. Also, add salt as required. Now, add marinaded meat(step 2) in the pan and stir-fry until liquid evaporates partially. Then, cover the pan with a lid and stir occasionally. Let it simmer until most of the meat is cooked. Then, remove the lid and keep stirring for next 5 minutes until the liquid has evaporated completely. Now, add poppy seed paste and tomato puree in the pan. Then, add water in the pan and let it boil. Next, add apricot and apricot water in the pan, prepared in step 1. Also, add mint leaves and its water water in the pan, prepared in step 3. Cook the gravy until it has a texture like sauce.
Step 6

Lastly, transfer the gravy in a serving dish. Garnish it with flaked almonds, coriander leaves and saffron paste(step 4). Serve hot.