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Shufta - a Cashmere-curry

Course Main Course
Cuisine India
Keyword Lamb
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

  1. Heat the ghee in a saucepan, add the asafoetida, cloves, lamb, three quarters of the yoghurt, fennel, chili and ginger and season with salt.
  2. Cook, stirring, for 10 minutes until the mince is brown. Add a little water if necessary in case it might burn.
  3. Add sugar and peas and pour in 70 ml water and let simmer for 20 minutes.
  4. When there is little liquid left, stir in the cilantro, Kewra Water, saffron, garam masala, and ground cilantro.
  5. 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