I made a Kashmiri curry over the weekend. Still tasting wonderful a few days later. Traditionally it is made with lamb. I didn’t have any lamb stew so I substituted cubes of beef blade roast. The long, slow cooking makes it wonderfully tender. Also, because I had some leftover sour cream and whipping cream, I substituted those for the yogurt. Recipe is adapted from Simply More Indian by Tahera Rawji. I will post on request or if I have the time.
