Tonight You Should Have Luksha Shandeh


Luksha Shamdeh Recipe


  • 1 cup plain yogurt
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • 1 tsp each of ginger/garlic
  • 1 lb boneless leg of Lamb cubed
  • 3 large onions coarsely chopped
  • 1 tbsp oil
  • 4-inch piece of cinnamon stick
  • 1-star anise
  • 5 whole cloves
  • 3 bay leaves
  • 4 tomatoes
  • 3 large potatoes quartered

  1. In a large bowl, combine yogurt, paprika, curry powder, soy, garlic, and ginger.
  2. Add Lamb, mixing to coat, marinate several hours (overnight if you want).
  3. In a large saucepan, over medium high heat, sauté onions in oil several minutes until translucent.
  4. Add cinnamon, star anise, cloves, and bay leaves.
  5. Cook several minutes until onions brown.
  6. Add Lamb and marinade; bring to boil over high heat, then add tomatoes.
  7. Lower heat to medium.
  8. Cook, uncovered, 20 minutes.
  9. Reduce heat to low.
  10. Simmer covered 40 minutes.
  11. Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes).
  12. Stir into the curry for the final 5 minutes of cooking to even out and combine the flavors.
  13. Remove the cloves, bay leaves, star anise, and cinnamon. Makes 4 servings.
  14. If you wish you can accompany this with a pita or some rice as a side dish.


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