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Shufta – a Cashmere-curry
Servings 2
Ingredients
- 25 gr ghee
- 1 pinch asafoetida
- 1 clove
- 250 gr lamb minced
- 60 ml yoghurt beaten
- ¼ tsp fennel seeds ground
- ¼ tsp chili powder
- 2 cm ginger finely chopped
- ¼ tsp sugar
- 125 g peas frozen
- 60 g coriander green chopped
- ¼ tsp Kewra Water alternatively rose water
- 1 pinch saffron threads
- ½ tsp garam masala
- ¼ tsp coriander ground
- 25 gr Khoya alternatively milk powder
- salt
Instructions
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Heat the ghee in a saucepan, add the asafoetida, cloves, lamb, three quarters of the yoghurt, fennel, chili and ginger and season with salt.
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Cook, stirring, for 10 minutes until the mince is brown. Add a little water if necessary in case it might burn.
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Add sugar and peas and pour in 70 ml water and let simmer for 20 minutes.
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When there is little liquid left, stir in the cilantro, Kewra Water, saffron, garam masala, and ground cilantro.
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Mix the khoya or milk powder well with the remaining yoghurt, add to the pot and cook for additional 5 minutes until the sauce thickens.
Recipe Notes
Recipe and photography by http://www.foodina.eu