This Indian dish, Shahi Gosht, is great for dinner parties. It is simple to prepare and well received by people new to Indian cuisine.
I have had many converts to both Indian food and lamb with this dish. The gaminess of the lamb and the spiciness of the "curry"
are mellowed by the sweetness of fennel seeds, cream, and ground almonds.
spice rub
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin seeds
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
3 tablespoons water
2 pounds boneless lamb roast
tomato cream sauce
3 cloves garlic
1 inch piece fresh ginger
1 medium onion
1/3 cup almonds
1/2 cup heavy whipping cream
1 teaspoon fennel seeds
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1 28 ounce can crushed tomatoes in thick puree
Combine spice rub ingredients in a large sealable bag. Remove excess
fat from lamb and cut into 1 inch cubes. Add lamb to spice rub, seal bag, mix
well, and marinate in the refrigerator for at least one hour. Let the lamb come
back to room temperature before cooking.
Grate the garlic and ginger. Finely chop the onion in a food processor. Grind the almonds in a spice or coffee grinder. Stir the ground almonds into the cream and set aside. Grind the fennel seeds in the spice grinder, reserve for later.
Warm the oil over medium heat in a heavy-bottomed skillet, preferably cast-iron.
Add the cumin seeds cooking until fragrant, about 15 seconds. Add the garlic and
ginger, sauté for one minute. Add the onion and sauté until lightly
browned, about 8 minutes. Add the lamb and brown for about 5 minutes.
Reduce heat to low, stir in the tomatoes, cover and simmer. Cook for 35-45 minutes
until the lamb is tender, stirring occasionally. Stir in the almond cream mixture
and the ground fennel seeds. Simmer until warmed through. Serve over rice with
naan or pita bread, and Pear Cardamom Chutney.
Serves 4
wine suggestion
Highly aromatic, grapy or spicy dry white such as California Gewürztraminer. Spice with spice. Light-weight, dry white sparkling. An inexpensive neutral wine would be best.
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