Serves: 6 – 8
Otherwise known as Safed Maas – ‘safed’ meaning white in most North Indian languages – this curry is literally the opposite of rogan josh.
Aromatic, mild and off-white. Fragrant and luxurious.
Historically, this recipe is a royal dish from the region of Rajasthan, a region famous for its upper-class cooking.
So background aside, why would you consider this.
It’s hard to know where to start!
It is a brand new curry! After a billion rogan joshes and so forth, this is like finding out you have a tail!
It tastes extraordinary. With some rice and chapitas, it is so moorish and – second time I have used this word – luxurious, you will pause to take it all in. Heaven.
And it is from Rick Stein, a man who gets it right almost every time.
If you like curry and you like Indian, I present to you your new tail.
Start wagging. It looks great!
For the spice blend
2 tbsp fennel seeds
1 tbsp green cardamom pods, seeds only
1 black cardamom pod, seeds only
1 tsp cloves
4cm cinnamon stick
1 Indian bay leaf
For the lamb
100gm cashew nuts
1 tbsp boiling water
1gk boneless lamb shoulder, cut into 4cm cubes
4cm fresh ginger, finely grated
5 cloves garlic, finely crushed
100gm Greek-style yogurt
150gm ghee (or oil)
1 small onion, sliced
1 ½ tsp salt
1 tsp ground cardamom (seeds from 30 green pods)
40ml double cream
- Fry the spices in a frying pan over a medium-heat for 1-2 minutes until lightly toasted and aromatic and then blend to a powder using a grinder or a mortar and pestle.
- For the lamb, tip the cashew nuts and water into a mini food processor and blend to a paste. Set aside. Put the lamb in a large bowl and mix well with the spice blend, ginger, garlic and yogurt. Set aside and marinate for 30 minutes.
- Heat the ghee in a large pan over a low-medium heat and fry the onion for 5 minutes until softened but not browned. Add the meat and its marinade and pour in enough water to just cover the meat. Add the salt, bring to a simmer, cover and cook for 1 hour or until the lamb is tender and the sauce is thickened.
- Stir in the cashew nut paste, ground cardamom and a splash of water if needed to give the sauce the consistency of double cream. Heat through and the stir in the cream and serve.
- Close your eyes.