Mughal-Style Creamy Cashew Lamb Curry with Naan

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A rich and aromatic North Indian curry inspired by Mughal royal kitchens, slow-simmered lamb bathed in a velvety cashew, yogurt, and saffron sauce. The mellow, fragrant gravy begs to be scooped up with warm, pillowy naan straight from the tawa.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 42 gFat
• 17 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 7 gSugar
• 44 gProtein
• 720 mgSodium
• 820 mgPotassium
• 160 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the Mughal Cashew Curry

• 1.5 lb (680 g) boneless lamb shoulder, cut into 1.5-inch cubes
• 1 cup raw unsalted cashews, soaked in warm water 20 minutes
• 1 large yellow onion, finely pureed
• 1/2 cup plain full-fat yogurt, whisked
• 3 tbsp ghee or clarified butter
• 2 tbsp ginger-garlic paste
• 1 cup tomato puree (about 3 ripe tomatoes, blended)
• 2 green cardamom pods, 1 black cardamom pod, 1 inch cinnamon stick, 4 cloves, 1 bay leaf, 1 blade mace
• 1 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/4 cup heavy cream
• 2 tbsp Kewra water or rose water
• A generous pinch of saffron threads bloomed in 2 tbsp warm milk
• 1.5 tsp kosher salt, plus more to taste
• 2 tbsp chopped cilantro and 8 slivered almonds, to garnish

For the Naan

• 3 cups all-purpose flour, plus more for dusting
• 1 tsp instant yeast
• 1 tsp sugar
• 3/4 tsp salt
• 3/4 cup warm whole milk
• 2 tbsp plain yogurt
• 2 tbsp melted unsalted butter, plus more for brushing
• 1 tsp nigella seeds or sesame seeds (optional)

Directions

1. Make the naan dough first: In a large bowl, whisk flour, yeast, sugar, and salt. Stir in warm milk, yogurt, and melted butter to form a shaggy dough, then knead on a floured surface 8 to 10 minutes until smooth and supple. Place in an oiled bowl, cover, and let rise 1 to 1.5 hours until doubled.
2. While the dough rises, prepare the curry: Drain the soaked cashews and blend with 1/3 cup fresh water into a silky, pourable paste. Pat the lamb dry and season lightly with salt.
3. Heat ghee in a heavy Dutch oven or karahi over medium heat. Add the whole spices (green and black cardamom, cinnamon, cloves, bay leaf, and mace) and bloom 30 seconds until fragrant. Stir in the onion puree and cook 8 to 10 minutes, stirring often, until the moisture evaporates and the paste turns golden brown.
4. Add the ginger-garlic paste and cook 2 minutes until raw aroma disappears. Stir in the tomato puree, Kashmiri chili powder, and turmeric; cook 6 to 8 minutes until the oil begins to separate at the edges. Add the lamb cubes and sear 3 to 4 minutes, turning to coat in the spice base.
5. Whisk the yogurt and cashew paste into the pot along with 1.5 cups hot water and 1.5 teaspoons salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer 35 to 40 minutes until the lamb is fork-tender and the gravy is thick and glossy.
6. Stir in the cream, garam masala, Kewra or rose water, and bloomed saffron-milk. Simmer uncovered 5 more minutes, then taste and adjust salt. Cover and keep warm.
7. Shape and cook the naan: Divide the risen dough into 6 equal balls. Roll each on a lightly floured surface into an oval about 1/4 inch thick. Heat a cast-iron tawa or heavy skillet over medium-high until very hot, then place a naan on the dry pan. Cook 1 to 2 minutes until bubbles form and the bottom has brown spots, flip, and cook 1 to 2 minutes more. Brush immediately with melted butter and sprinkle with nigella seeds. Repeat, stacking the finished naan in a clean kitchen towel.
8. Spoon the lamb curry into a shallow serving dish, scatter cilantro and slivered almonds on top, and serve hot with the warm naan for tearing and dipping.

Cook’s Notes

• Blooming saffron in warm milk (not hot) preserves its delicate color and aroma; add it at the very end for the brightest golden hue.
• Use full-fat yogurt at room temperature and whisk it well before adding to prevent curdling in the hot gravy.
• For a smoky dhungar finish, place a small heated steel bowl in the curry, drop a burning piece of charcoal with a few drops of ghee on top, cover the pot, and let it smoke 3 minutes before removing.
• Naan dough can be made a day ahead and refrigerated; let it come to room temperature before rolling for the softest texture.
• If you cannot find Kewra water, substitute an extra 1/4 teaspoon of garam masala and a tiny squeeze of lemon at the end for a similarly bright finish.

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