The word “Shahi” translates to “royal,” and Shahi Lamb Curry is a dish worthy of that title—it’s a feast for a king! This luxurious curry is defined by its rich and creamy gravy, made with a perfect blend of tomato paste and cream that imparts a smooth, velvety texture. The balance of flavors is key to this dish; every ingredient is crucial in creating depth and richness.
One of the secrets to this dish is chopping the raisins into small pieces, which allows their sweetness to blend subtly into the gravy without overpowering the other flavors. Adding coconut is another essential component, as it adds body and a slight sweetness to the sauce, enhancing its overall richness. The result is a gravy that is not just delicious but finger-licking good—perfect for mopping up with naan or rice.
To elevate the Shahi Lamb Curry, I recommend making it a few hours or even the day before you plan to serve it. Allowing the dish to sit gives the flavors time to meld together, deepening the curry’s complexity. The lamb absorbs the spices and the creamy gravy, becoming more tender and flavorful with time. When you serve this dish, your guests will be treated to a rich, aromatic, and deeply satisfying meal that showcases the essence of royal Indian cuisine.
ingredients:
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)
note:
You can use store-bought Garam Masala or make it your own Garam Masala.
preparation:
- Grind ginger, garlic, coconut, and half the cashews, adding water if needed.
- Blend in salt, fennel, and cayenne.
- Marinate lamb in the ginger-garlic paste in a medium bowl 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 a cup of cream.
- Simmer for 20-30 minutes or until tender, adding some water if needed.
- Add remaining cream.
- Taste and adjust seasonings.
- Add chopped mint and serve. (If making ahead of time, add cream and mint after reheating.)
Copyright © Rashmi Rustagi 2012. All Rights Reserved.