Shajahani Kurma

Recipe by
Total Time:
6 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Lamb cubes- 1 kg
  • Saffron
  • Oil-1 cup
  • Butter-50 g
  • Onions-2 (sliced)
  • Coriander leaves
  • Curd-6 cups
  • Dry masala (all to be powdered finely):
  • Cloves-10
  • Cinnamon-3"
  • Red chillies-3
  • Green Cardamom-10
  • Poppy Seeds- 4.5 tsp
  • Mace- a few
  • Nutmeg-1
  • Wet masala (all to be made into a fine paste):
  • Ginger-1/2 inch
  • Soaked Apricots-10
  • Coconut-1/2
  • Almonds-12
  • Pista-12
  • Jeera powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • pepper powder-1/2 tsp
  • salt

How to Make Shajahani Kurma

  • Take curd in a muslin cloth and hang it in fridge for 3 hours. Mix together the wet masala, lamb and hung curd and marinate it in room temperature for 2 hours.
  • Soak saffron in water and crush it.
  • Heat a pan. Add oil and butter. Then add sliced onion and fry.
  • Add the marinated meat and dry masala. Cover the pan and cook for 1 hour.
  • Remove from the fire and add saffron. Decorate with chopped coriander leaves.