Lamb Or Beef Korma With Almonds, Pecans, And Sour Cream Recipe
Ingredients
| 5 medium-sized onions | ||
| 5 cloves garlic, peeled and coarsely chopped | ||
| Apiece of fresh ginger, about 1-inch cube, peeled and coarsely chopped | ||
| Vegetable oil, enough to have 1/16 inch in skillet | ||
| 2 pounds boned meat from shoulder of lamb, trimmed of excess fat, and cut into 1-1 1/2-inch cubes | ||
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Tomato sauce | 3 Tablespoon | |
| Ground mace | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Pecan halves | 10 | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| Sour cream | 2 Tablespoon | |
| 5 cardamom pods | ||
| Coriander/ cilantro | 2 Tablespoon (GARNISH) | |
Directions
Peel the onions.
Cut 4 of them into halves lengthwise, and then slice them into very thin half-rings.
Chop the fifth onion coarsely.
Put it along with the garlic and ginger in the container of an electric blender.
Add 4 tablespoons of water and blend at high speed until you have a smooth paste.
Heat oil in a 10-12-inch skillet (use a deep, heavy-bottomed skillet with lid or a wide casserole-type dish) over medium-high heat.
Put in the sliced onions and fry, stirring, for 15 to 20 minutes or until they are dark brown and crisp, not black and burned.
Remove them with a slotted spoon and spread on paper towels to drain.
(You will not need them until serving time.) Dry the pieces of meat thoroughly and brown them well, about 8 pieces at a time, in the onion-flavored oil.
As each batch gets done, remove with slotted spoon to a platter.
When all the meat is browned, turn off the heat.
When the skillet has cooled a bit, pour in the paste from the electric blender.
Stir it well, mixing it with the coagulated pan juices.
Turn the heat on medium high and fry the paste, stirring all the time, for 8 to 10 minutes, or until it has browned.
Now lower heat and add the coriander, cumin, and turmeric.
Mix and fry, stirring, for a minute or two.
Add the tomato sauce and fry another minute.
Next add the mace, nutmeg, cinnamon, and cloves.
Mix and cook slowly for 5 minutes.
Stir every now and then.
Now add 1/2 cup water, the salt, black pepper, cayenne pepper, and browned meat, as well as the juices that have accumulated.
Bring to a boil.
Cover.
Lower heat and simmer gently for 30 minutes.
If you want to remove the fat, skim it off as if rises to the top.
Put the pecans and almonds in a blender with 3 tablespoons of water, and blend at high speed until you have a smooth paste.
You may need to stop and push down with a rubber spatula a few times.
Add the nut paste, then the sour cream, to the meat.
Stir and check the salt.
Bring to a boil, cover, lower heat, and simmer gently for 25 to 30 minutes or until meat is tender.
Peel the cardamoms, discarding the skin.
Crush the seeds with a heavy mortar and pestle or put them through a clean pepper grinder.
To serve: Place the meat and gravy in a wide bowl.
Garnish with ground cardamom seeds, chopped Chinese parsley, and the fried onions.
Serve with hot chapatis or parathas, or almost any rice dish.
Cabbage, green beans, and carrot dishes would go well with this korma.
For a relish, choose something with raw onions and tomato.
Cut 4 of them into halves lengthwise, and then slice them into very thin half-rings.
Chop the fifth onion coarsely.
Put it along with the garlic and ginger in the container of an electric blender.
Add 4 tablespoons of water and blend at high speed until you have a smooth paste.
Heat oil in a 10-12-inch skillet (use a deep, heavy-bottomed skillet with lid or a wide casserole-type dish) over medium-high heat.
Put in the sliced onions and fry, stirring, for 15 to 20 minutes or until they are dark brown and crisp, not black and burned.
Remove them with a slotted spoon and spread on paper towels to drain.
(You will not need them until serving time.) Dry the pieces of meat thoroughly and brown them well, about 8 pieces at a time, in the onion-flavored oil.
As each batch gets done, remove with slotted spoon to a platter.
When all the meat is browned, turn off the heat.
When the skillet has cooled a bit, pour in the paste from the electric blender.
Stir it well, mixing it with the coagulated pan juices.
Turn the heat on medium high and fry the paste, stirring all the time, for 8 to 10 minutes, or until it has browned.
Now lower heat and add the coriander, cumin, and turmeric.
Mix and fry, stirring, for a minute or two.
Add the tomato sauce and fry another minute.
Next add the mace, nutmeg, cinnamon, and cloves.
Mix and cook slowly for 5 minutes.
Stir every now and then.
Now add 1/2 cup water, the salt, black pepper, cayenne pepper, and browned meat, as well as the juices that have accumulated.
Bring to a boil.
Cover.
Lower heat and simmer gently for 30 minutes.
If you want to remove the fat, skim it off as if rises to the top.
Put the pecans and almonds in a blender with 3 tablespoons of water, and blend at high speed until you have a smooth paste.
You may need to stop and push down with a rubber spatula a few times.
Add the nut paste, then the sour cream, to the meat.
Stir and check the salt.
Bring to a boil, cover, lower heat, and simmer gently for 25 to 30 minutes or until meat is tender.
Peel the cardamoms, discarding the skin.
Crush the seeds with a heavy mortar and pestle or put them through a clean pepper grinder.
To serve: Place the meat and gravy in a wide bowl.
Garnish with ground cardamom seeds, chopped Chinese parsley, and the fried onions.
Serve with hot chapatis or parathas, or almost any rice dish.
Cabbage, green beans, and carrot dishes would go well with this korma.
For a relish, choose something with raw onions and tomato.
Chef
