Mamta's Kitchen

Shahi Lamb Curry

Shahi Gosht

Sunaina Sehrawat

CurryEasyFree From TomatoIndianMainMeat

This is a rich curry, suitable for very special occasions. The word Shahi means 'for Kin'. This recipe can be used for a chicken curry as well. The list of ingredients looks long, but once you have assembled them, it is not a difficult dish to make.

Serves 4-6

Ingredients

  • 500 gm. lamb or mutton meat, cubed

  • 1/2 cup ghee or cooking oil

  • 2 large onions, peeled and ground

  • 1/2 cup thick, natural yoghurt*

  • 1 tsp. salt

  • 3/4 tsp. or less chilli powder

  • 3/4 tsp. turmeric powder

  • 1 tsp. coriander powder

  • 1/2 tsp. cumin powder

  • 1 tsp. poppy seeds, ground**

  • 15 pistachios, ground**

  • 15 almonds, ground**

  • 1 tsp. desiccated coconut (fresh is even better, if you can get it)

  • 2 cups water

  • 1 tsp. lime or lemon juice

  • A few strands of saffron dissolved in 1 tbsp. of warn water

  • 2 tsp. Kewra/screw-pine water (available from Indian stores)

  • 1 tsp. Garam Masala

  • A handful of fresh coriander leaves, washed and chopped.

  • **These three can be ground together.

Instructions

  1. Heat oil and fry onions until golden brown.

  2. Remove from oil and grind in a blender. Keep aside.

  3. Brown meat in the remaining oil.

  4. Meanwhile, mix salt, chillies, turmeric, coriander powder, cumin powder and yoghurt.

  5. Add this mix to the meat and stir fry for a few minutes.

  6. Add almond, pistachio and poppy seed paste and coconut. Stir fry for 5 minutes.

  7. Add fried onions, and water and cook for 30 minutes or until the meat is tender. You can pressure cook it for 7 minutes.

  8. Add lemon juice, saffron, Kewra water, garam masala and half the coriander leaves.

  9. Stir fry for a few minutes.

  10. Serve hot, garnished with remaining coriander leaves and serve hot with Nan or Tandoori Roti 1.

  11. Cooking in a slow cooker or crock pot: You can omit the oil completely. Place everything except oil, garam masala and coriander leaves in a bowl. Mix, leave to marinate for a couple of hours/overnight in the fridge. Cook as per instructions in your slow cooker book for chicken casserole. I cook on high for 3-4 hours and then leave it on slow until ready to eat. Sprinkle garam masala and coriander leaves over the meat and close the lid, for flavours to infuse. Serve hot.

Notes

  • *Tips for cooking with yoghurt:

  • Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

  • Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

  • When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

  • Substitute sour cream for yoghurt, using only half the amount.


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com