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 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.
1 hour 25 minutes
Lamb Marinade: turmeric, Kashmiri chilli, black pepper Curry Ground Spices: white poppy, cumin, coriander, cinnamon, turmeric, green cardamon, mace, nutmeg, black cardamon, cloves Pickle Spices: Kashmiri chilli, chilli, nigella, fenugreek
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
500g diced lamb
1 small onion
4 cloves of garlic
1 large carrot
2 tbsp tomato puree
40g unsalted cashew nuts
Rice to serve
Large lidded pan
Product Rating (2):
Delicious creamy and flavorful curry, will definitely make this again
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