Mudgeeraba Spices
Pasanda Gosht Shahi Recipe (Royal Lamb Curry)
Ingredients
- 1kg (schnitzel like) thinly sliced Lamb
- 1 1/2 tbsp. Garlic paste
- 1 1/2 tbsp. Ginger paste
- 3 tbsp. Mudgeeraba Spices Lamb Korma Shiraz
- 2 tbsp. ground Cashew Nut Meal
- 1/2 -1 tsp Salt (or to taste)
- 1 tsp Sugar
- 125g Ghee
- 2 cups boiling Water
- 1 cup Cream
Method
- Combine the garlic, ginger,Mudgeeraba Spices Lamb Korma Shiraz, cashew nut meal and salt together.
- Add lamb and marinate overnight or for a minimum of 2 hours in the refrigerator.
- In a heavy base pan, add the sugar and cook until caramelized. Add the ghee and heat well.
- Add the marinated lamb and seal well.
- Add the water and bring to a rapid boil, lower the heat and cook covered until the lamb is tender.
- Remove the lid and let the liquid reduce considerably.
- Add the cream and heat through.
- Serve hot with rice and garnish with Mudgeeraba Spices Indian Date And Almond Chutney or Mudgeeraba Spices South Indian Tomato Chutney.
