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Zhaziji (Parsi Lamb and Egg Curry)
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Zhaziji (Parsi Lamb and Egg Curry)
A traditional Parsi dish from India, Zhaziji is a rich and flavorful curry made with lamb, eggs, and a blend of aromatic spices. This recipe brings together the warmth of cumin, coriander, and cinnamon, with the tanginess of tamarind and the creaminess of yogurt. Perfect for special occasions or a comforting meal, Zhaziji is a dish that will transport your taste buds to the heart of Parsi cuisine. This recipe serves 4-6 people and can be adjusted according to your spice tolerance and preferences. Serve with steamed basmati rice or roti for a delightful meal.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Eggs, Dairy, Gluten
Ingredients
1 pound
Lamb shoulder or neck
350 Calories
4 large
Eggs
140 Calories
2 medium
Onions
40 Calories
2 inches
Ginger
10 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Cumin seeds
10 Calories
1 teaspoon
Coriander seeds
10 Calories
1 inch
Cinnamon stick
10 Calories
1 teaspoon
Turmeric powder
5 Calories
1 teaspoon
Red chili powder
5 Calories
1 teaspoon
Garam masala powder
5 Calories
2 tablespoons
Tamarind paste
10 Calories
1 cup
Yogurt
100 Calories
1 teaspoon
Salt
5 Calories
1/4 cup
Fresh cilantro
20 Calories
Step-by-Step Instructions
1
Heat oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onions and sauté until they are translucent.
2
Add the ginger and garlic and sauté for another minute. Add the coriander seeds and cinnamon stick and sauté for a few seconds.
3
Add the lamb and sauté until it is browned on all sides. Add the turmeric powder, red chili powder, and garam masala powder and sauté for a minute.
4
Add the tamarind paste and yogurt and stir well. Add 2 cups of water and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour or until the lamb is tender.
5
Add the eggs to the curry sauce and simmer for another 10-15 minutes or until the eggs are cooked to your liking.
6
Season the curry with salt and garnish with fresh cilantro. Serve with steamed basmati rice or roti and a side of raita (yogurt and cucumber sauce).
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Where cooking meets life and technology.
© 2025 Cooklaif