Name: LAMB SHAHJAHANI recipe by CHEF AMIT at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Ingredients 2-3 lbs lamb - cut into cubes salt and pepper, to taste 1 one-inch cinnamon stick 2 dried red chilis 4 cloves 4 green cardamom pods 2 tsp cumin seeds 1 tbsp coriander seeds 4 fenugreek seeds 1 large onion, diced 1 tsp ginger-garlic paste 1/2 tsp turmeric 1/4 tsp red chili powder 2 medium tomatoes, diced 2 tbsp ghee, plus one extra tbsp 1/4 cup golden raisins 1/4 cup cashews, broken into pieces 2 cups almond milk, unsweetened 1-2 tbsp kasoori methi 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder 1/4 cup cream, optional a pinch of saffron handful chopped cilantro, optional

ABOUT LAMB SHAHJAHANI RECIPE

LAMB SHAHJAHANI This recipe of lamb shahjahani is dedicated to Shah Jahan, the fifth Mughal emperor of India. His reign is known as the golden age of both food and architecture. For example, did you know that Emperor Shah Jahan built the Taj Mahal? Mughlai cuisine dates all the way back to the 16th century when the royal kitchens would cook for the Mughal Empire. As you can see, Mughlai cuisine is very old. Thousands of years old, y’all. There’s a reason, though, Mughlai cuisine is still cooked today: it’s delicious. Those biryani and pulao dishes you love so much? You can thank the Mughals for them. All those malai and nihari dishes you love? You can thank the Mughals for those, too. Any meat could be used in this recipe. You could also use paneer. They will all taste fabulous. .

Ingredients Serving: 4

Ingredients 2-3 lbs lamb - cut into cubes salt and pepper, to taste 1 one-inch cinnamon stick 2 dried red chilis 4 cloves 4 green cardamom pods 2 tsp cumin seeds 1 tbsp coriander seeds 4 fenugreek seeds 1 large onion, diced 1 tsp ginger-garlic paste 1/2 tsp turmeric 1/4 tsp red chili powder 2 medium tomatoes, diced 2 tbsp ghee, plus one extra tbsp 1/4 cup golden raisins 1/4 cup cashews, broken into pieces 2 cups almond milk, unsweetened 1-2 tbsp kasoori methi 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder 1/4 cup cream, optional a pinch of saffron handful chopped cilantro, optional

Instructions

whistles. Take off heat Instructions 1. Salt and pepper the meat. Heat a large nonstick pan, and brown the meat on its sides. Transfer the meat to a pressure cooker. Add a little bit of water to the pressure cooker, and cook till around 10
2. In the same pan, heat the two tbsp ghee. 3. Add the dried red chilis, cinnamon stick, cloves, cardamom. Saute till you can smell the aromas. 4. Add the coriander seeds. Saute till they start to pop. 5. Add the cumin and fenugreek seeds.
6. Add the onions. Saute till just before golden. 7. Add the ginger-garlic paste and turmeric. Saute till raw smell goes away. 8. Add the tomatoes and red chili powder. Cover and simmer until tomatoes are nicely cooked. Around 5-7 minutes.
9. Transfer to a blender. Blend with the almond milk. 10. Heat the remaining tsp of ghee. 11. Add the raisins and cashews. Saute till just before the cashews turn golden. 12. Add the blended sauce. 13. Add the coriander, cumin, and kasoori
14. Add the lamb. Simmer for another ten minutes. 15. Stir in the cream, saffron, and garam masala. Taste and adjust salt as necessary. 16. Top with cilantro. Notes *If you don't have a pressure cooker, add the browned lamb and simmer until

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