John Myers
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Shahi Paneer with Lamb
The perfect shahi paneer with lamb recipe with a picture and simple step-by-step instructions.
Sauce:
- Paneer (Indian cream cheese) made from 1 L milk
- 60 g Cashew nuts
- 1 medium sized Onion
- 1 Chilli red
- 1 tbsp Ginger and Garlic Paste
- 2 size Tomatoes
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tsp Garam masala
- 4 tbsp Cooking oil
- Chili powder as required
Lamb:
- 250 g Lamb salmon
- 100 g Cream yogurt
- 1,5 tsp Grated ginger
- 1,5 tsp Grated garlic
- Alternatively 1 tbsp ginger-garlic paste
- 1 tsp Chili powder
- 0,25 tsp Ground turmeric spice
- Salt
- 2 tbsp Cooking oil
- Paneer recipe see link: Paneer ginger-garlic paste, garam-masala, chili powder see link: Make your own Asian spice mixes for stockpiling
Preparation for lamb and sauce:
- Pour lukewarm water over the cashew nuts and let them soak overnight. Cut the lamb into bite-sized cubes. Mix a marinade from all the other ingredients and let the meat cubes marinate in it for approx. 4 hours.
- Peel the onion and cut into cubes. Remove the base of the chilli, core and roughly chop. Wash tomatoes, remove stalks and cut into large cubes. Drain the cashew nuts, place in a taller container, pour in 250 ml of fresh water, add cumin, coriander and garam masala and puree everything with a hand blender.
Lamb:
- Heat the oil in a pan and add the meat including the marinade, fry all around for approx. 2 minutes and add a little salt. Don’t be alarmed, the marinade will curdle a bit, but only the meat will be needed afterwards. Pour in some water and let the meat stew for another 5 minutes. Then take it off the stove, have it ready.
Sauce:
- Basmati rice was served as a side dish
- Cut the paneer into large cubes and fry lightly in the oil. Fold into the sauce just before serving.
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