Recipe: Ghosht Nawabi – Lamb Curry

Enjoy the taste that originated in the kitchens of India’s great Nawabs by following this authentic recipe of Scotland’s top chef Mahrukh Butt.


250g of boneless chunks of lamb;
2 tbsp olive oil;
2 onions, chopped;
50g cashew nut paste;
½ cup fresh milk;
Salt to taste;
¼ tsp white pepper;
25ml single cream;
Pinch saffron;
½ tsp sugar


Start off by boiling the lamb separately. Put chopped onions in a pan and add olive oil. Heat until light brown. Add cashew nut paste, fresh milk, salt, sugar, white pepper, single cream and boiled meat. Cook for 15-20 minutes. When gravy thickens, add saffron.


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