Shahi Lamb Curry with Aloo Pilau and Aubergine Pickle

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This rich lamb curry is typically Moghul in style with the use of opulent ingredients such as cashew nuts, butter and lamb which make it worthy of the royal courts. It’s a luxuriously indulgent dish and the smoother you manage to blend your paste, the creamier your resulting sauce will be. 

55 mins

1 hr 40 mins

2/5

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In stock
£8.67

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Shahi roughly translates as 'royal' or 'imperial' and the word is often used as an umbrella term for dishes that originated in Moghul times such as pasanda or korma. This rich lamb curry is typically Moghul in style with the use of opulent ingredients such as cashew nuts, butter and lamb which make it worthy of the royal courts. It’s a luxuriously indulgent dish and the smoother you manage to blend your paste, the creamier your resulting sauce will be. The curry is served with a selection of dishes that celebrate summer vegetables - an aloo pilau made with new potatoes, summer veg subji and a fiery aubergine pickle.

Recipe

55 mins

1 hr 40 mins

2/5

Serves

4

Effort

High Effort

Main Ingredient

Lamb

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Rich

Origin

Popular Style

Indian

Country

India

Pickle Spices: Kashmiri chilli, chilli, nigella, fenugreek
Curry Ground Spices: white poppy, cumin, coriander, cinnamon, turmeric, green cardamon, mace, nutmeg, black cardamon, cloves
Whole Spices: green cardamon, black cardamon, cinnamon, mace
Raita Blend: cumin, paprika, amchur
Subji Spices: garlic, brown MUSTARD, cumin, turmeric, Kashmiri chilli
Rice Spices: star anise, cloves, cinnamon, green cardamon, cumin, turmeric
Lamb Marinade: turmeric, Kashmiri chilli, black pepper, green cardamon

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 500g diced lamb
  • 2 onions
  • 4 cloves of garlic
  • Fresh ginger
  • 250g baby new potatoes
  • 1 aubergine
  • 1 courgette
  • 100g radishes
  • 150g broad beans or peas (fresh or frozen)
  • 10g bunch of coriander
  • 1 lemon
  • 25g butter
  • 150g natural yogurt (full fat is best)
  • 50g unsalted cashew nuts
  • 2 tbsp tomato puree
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 300g basmati or standard long grain rice

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