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Recipe: Raam Shahnshahi Curried Lamb India
Recipe Category: Main Course Entree Recipes
Similar Categories: Raam, Shahnshahi, Curried, Lamb, India
Raam Shahnshahi - Curried Lamb - India
Yield: 6 Servings
1 tb Saffron
4 tb Warm milk
1 tb Raw cashews; peanuts and
-raisins
1 ts Poppy seeds
1 c Coconut milk
1 1" piece ginger root;
-peeled, minced
10 Cloves garlic; peeled
1 sm Green papaya; peeled,
-seeded, diced
1/2 ts Ground nutmeg
1/2 ts Ground mace
1 tb Ground coriander
1 tb Ground cumin
6 Fresh hot red chiles; as
-serrano, seeded and
Stemmed
2 c Plain yogurt
Salt to taste
4 lb Lamb shanks; cut into 1"
-long sections, or leg
Lamb
4 ts Ghee; or vegetable oil
2 lg Onions; finely chopped
Combine saffron with milk in blender and puree into a smooth paste. Set
aside. Grind all the nuts along with the raisins, poppy seeds and coconut
milk into a smooth paste; reserve. Blend ginger, garlic, papaya, nutmeg,
mace, coriander, cumin, and chilies into separate paste. Combine this paste
with the yogurt and salt; reserve. In large saucepan, combine nut paste,
yogurt past and lamb shanks, and marinate for 30 minutes (longer for leg).
Heat Ghee or oil in large skillet over medium heat for about 1 minute, add
onions, cook for 1 minute, then add shanks with their marinade and cook,
covered over low heat for 45-50 minutes. Sir occasionally, adding cold
water if mixture is too thick. Add saffron mixture and continue cooking
covered, for another 10 minutes.
Per serving: 208 Calories (kcal); 16g Total Fat; (67% calories from fat);
5g Protein; 13g Carbohydrate; 20mg Cholesterol; 54mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: A World of Curries - Dewitt & Pais
.
Yield: 6 Servings
1 tb Saffron
4 tb Warm milk
1 tb Raw cashews; peanuts and
-raisins
1 ts Poppy seeds
1 c Coconut milk
1 1" piece ginger root;
-peeled, minced
10 Cloves garlic; peeled
1 sm Green papaya; peeled,
-seeded, diced
1/2 ts Ground nutmeg
1/2 ts Ground mace
1 tb Ground coriander
1 tb Ground cumin
6 Fresh hot red chiles; as
-serrano, seeded and
Stemmed
2 c Plain yogurt
Salt to taste
4 lb Lamb shanks; cut into 1"
-long sections, or leg
Lamb
4 ts Ghee; or vegetable oil
2 lg Onions; finely chopped
Combine saffron with milk in blender and puree into a smooth paste. Set
aside. Grind all the nuts along with the raisins, poppy seeds and coconut
milk into a smooth paste; reserve. Blend ginger, garlic, papaya, nutmeg,
mace, coriander, cumin, and chilies into separate paste. Combine this paste
with the yogurt and salt; reserve. In large saucepan, combine nut paste,
yogurt past and lamb shanks, and marinate for 30 minutes (longer for leg).
Heat Ghee or oil in large skillet over medium heat for about 1 minute, add
onions, cook for 1 minute, then add shanks with their marinade and cook,
covered over low heat for 45-50 minutes. Sir occasionally, adding cold
water if mixture is too thick. Add saffron mixture and continue cooking
covered, for another 10 minutes.
Per serving: 208 Calories (kcal); 16g Total Fat; (67% calories from fat);
5g Protein; 13g Carbohydrate; 20mg Cholesterol; 54mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: A World of Curries - Dewitt & Pais
.
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