Shahi Gosht Pasande


What is unique about Shahi Gosht Pasande

Rich creamy korma type meat (lamb or mutton) curry flavored with aromatic spices and cream

A variety of variations can be done with Shahi Pasande recipes. It is basically a very special truly home cuisine. We can use many different nuts, including peanuts in the gravy. If you like nutty gravy, instead of grounding the nuts completely semi-grind half of them, and this adds a very unique taste to the curry.

Ingredients for Shahi Gosht Pasande

Meat – 500 gm 

Onions -1-2 medium sized finely chopped

Oil – 3 tablespoons

Coriander- 1/2 cup finely chopped

Yogurt- 3 cups 

Garam masala powder – 1 table spoon

Jeera powder – 1 table spoon

Dhania (Coriander) powder : 1 table spoon

Whole spices:

Cinnamon stick -1/2 cm

Black Cardamom Whole- 1-2

Cloves 2-3

Bay leaf – 1 -2

Cashews – 20 – 30 pieces

Whole cream – ½ Cup


  1. In a bowl take the yogurt and beat it well  to obtain smooth consistency .To this add the ginger garlic paste , salt , turmeric ,  chilli powder , garam masala powder, dhania powder and zeera powder giving a good mix to obtain a mixture of smooth consistency.
  2. Add the meat and let it marinate for at least 1 hours.
  3. In a Pressure Cooker or deep bottom pan heat oil
  4. Flavour the oil by adding the Whole Spices
  5. Make sure that you lower the flame at this point to retain the delicate aromas given out of by the spices.  Add the chopped onions and sauté till they turn translucent
  6. Stir well, and let it be on low flame.
  7. Add ½ cup or 1 cup water and mix well.
  8. Now on low flame, you can tightly close the lid and let meat cook till tender. Generally, it might take about 40 minutes in a deep bottomed pan or about 5-6 whistles in pressure cooker.
  9. While the meat is getting cooked, you can make a paste of the cashew nuts
  10. Once the meat is cooked, please add cashew nut paste, gram masala powder and on low flame let it cook, please stir if required. You can also add cream and cook for another 2-3 minutes
  11. Now garnish with green chillies, cashew nuts and fresh coriander leaves
  12. Serve hot with Flavoured Rice or Naan

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