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.

Ingredients:

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

Procedure:

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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