Shahi Lamb Curry

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.

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