The word Shahi means royal and this dish is indeed fit for a king! The use of tomato paste and cream gives the gravy a smooth, velvety texture. I like to chop the raisins to keep their flavor subtle and use coconut to give body to the sauce. The gravy is finger-licking good! Make Shahi Lamb Curry a few hours or the day before serving for best flavor.
3/4 cube inch ginger
4 cloves garlic
2-3 tbsps. coconut powder
1/4 cup cashew pieces, divided
3/4 tsp. salt
1 tsp. fennel seeds
1/2 tsp. cayenne pepper
1 1/2 lbs. boneless lamb/mutton cubes
2 tbsps. butter
2 bay leaves
2 tbsps. tomato paste
2 tbsps. raisins, chopped
1 1/2 tbsps. Garam Masala
1 cup heavy cream, divided
1/2 cup chopped fresh mint (optional)
You can buy Garam Masala on my shop page.
- Grind ginger, garlic, coconut and half the cashews, adding some water if needed.
- Blend in salt, fennel and cayenne.
- In a medium bowl, marinate lamb in ginger-garlic paste for 30 minutes to an hour.
- Melt butter in a heavy pot, add bay leaves and lamb.
- Brown lamb, stirring occasionally.
- Add tomato paste and continue to brown.
- Add raisins, remaining cashews, Garam Masala and half cup cream.
- Simmer for 20-30 minutes or until tender, adding some water if needed.
- Add remaining cream.
- Taste and adjust seasonings.
- Add chopped mint, serve. (If making ahead of time, add cream and mint after reheating).
Copyright © Rashmi Rustagi 2012. All Rights Reserved.