Shahi Lamb Curry with Aloo Pilau and Aubergine Pickle
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.
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.
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
4 cloves of garlic
250g baby new potatoes
150g broad beans or peas (fresh or frozen)
10g bunch of coriander
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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