A rich and flavorful lamb curry, Rajasthani Meat is a delicious taste of India’s royal culinary heritage. Tender meat simmered in yogurt and spices, with a luscious creamy sauce infused with rose water – it’s an unforgettable feast for the senses.
About the Recipe
If you’re a fan of Indian cuisine, this Rajasthani Meat recipe needs to be on your must-try list. It showcases the ingenious way regional Indian cooks blend simple pantry staples like yogurt, almonds, and coconut into an incredibly rich, complex sauce. The aromas wafting from your kitchen will have everyone eagerly awaiting this royal feast.
Why You’ll Love This Recipe
Let’s be honest – who can resist fall-off-the-bone tender lamb smothered in a luscious, creamy curry sauce loaded with intoxicating spices and aromatics? This Rajasthani Meat is the ultimate comfort food indulgence. The subtle floral notes from rose water and green cardamom create an irresistibly elegant depth of flavor. One bite and you’ll be utterly smitten with this taste of India’s majestic culinary heritage.
Rajasthani Meat
Cooking Tips
For best tenderness, sear the lamb first before simmering. Browning adds tons of flavor too. Use a heavy-bottomed pot to prevent scorching. Stir frequently as the sauce thickens to prevent sticking or burning.
Serving and Storing Suggestions
This hearty curry feeds 4-6 and takes around 2 hours total prep and cooking time. Serve over fragrant basmati rice to soak up all that luscious sauce. Garnish with fresh cilantro and slivered almonds if desired. Leftovers keep well for 3-4 days refrigerated.
Similar Recipes
- Kashmiri Rogan Josh
- Mughlai Korma
- Punjabi Butter Chicken
- Hyderabadi Biryani
Nutrient Benefits
Beyond being utterly delectable, this lamb curry packs in protein, vitamins and minerals from the meat, dairy, nuts, and veggies. The yogurt provides probiotics, while spices like cardamom and ginger offer anti-inflammatory benefits. A hearty, nutritious meal.
Rajasthani Meat
Ingredients
- 1 1/2 kg Lamb (cut into 3 cm cubes)
- 1 1/4 cups Yoghurt (whisked)
- 1 tsp White Pepper Powder -
- 1/3 cup Almonds (blanched)
- 1/4 cup Coconut Pieces
- 3/4 cup Oil
- Salt to Taste
- 4 tsp Ginger (juliennes, long, thin strips)
- 1/2 tsp Green Cardamom Powder
- 1/2 cup Cream
- 2 tsp Lemon Juice
- 1 tsp Rose Water
- 6 Green Chillies (chopped)
Instructions
- Clean the lamb and boil for 5 minutes in a pan with salt and 1/2 cup of water.
- Drain and wash the lamb.
- Mix yoghurt and white pepper and keep aside.
- Blend almonds and coconut with 1/4 cup water to a fine paste.
- Heat the oil in a pan, add the blanched lamb, sliced yoghurt, ginger and salt.
- Add 4 cups water, cover and simmer, stirring occasionally, until lamb is tender and the liquid has almost evaporated.
- Add the almond and coconut paste and stir for 2 minutes.
- Sprinkle cardamom powder and stir.
- Stir in cream, lemon juice and rose water.
- Sprinkle green chillies.
- Seal the pan with dough and bake in a preheated oven at 135C/270F for 15 minutes.
- Break the seal and transfer the cooked lamb to a shallow dish.
- Serve.
Sign up for our newsletter
Frequently Asked Questions
Can I substitute beef or chicken for the lamb?
Surely. While lamb is traditional, you can surely make delicious variations using beef or chicken. Just adjust the cooking time as needed for whichever meat you use.
Is this dish very spicy or mild?
This Rajasthani curry has a wonderful blend of aromatic spices but isn’t extremely spicy. You can easily adjust the heat level by adding more or less green chilies to taste.
What is rose water and where can I find it?
Rose water is a flavored water made from rose petals and buds. It adds a lovely floral aroma and flavor. Look for it in Indian or Middle Eastern grocery stores, or order online.
Do I need to use an oven for this recipe?
No oven is required. The oven step is optional for creating a traditional sealing effect. You can just simmer the curry on the stovetop until thickened if preferred.
Can this be made vegetarian or vegan?
To make it vegetarian, merely omit the meat and use vegetable broth or water instead. For a vegan version, also substitute plant-based yogurt and cream alternatives.
