Shahi Korma Recipe
Ingredients
| 1/4 cup plain, low-fat yogurt | ||
| Cardamom seeds | 1/4 Teaspoon, pounded | |
| Root ginger | 1 Inch | |
| Garlic | 1 Tablespoon, chopped | |
| Blanched almonds | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 pound boneless lamb, cut into 3/4-inch cubes | ||
| Onions | 2 , minced | |
| Bay leaves | 2 | |
| Whole Cloves | 4 | |
| Paprika | 1/2 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Salt | To Taste | |
| 1/2 cup cream, mixed with 1 1/4 cups water | ||
| Garam masala | 1/2 Teaspoon | |
Directions
Place the yogurt, cardamom, ginger, garlic, and almonds in a blender and blend to a smooth paste.
Set aside.
In a wide-based, nonstick pan, heat the oil over medium heat.
Add the lamb, onions, bay leaves, and cloves, and stir-fry for 10 minutes or until the lamb and onions have browned.
Stir in the almond and yogurt paste, the paprika, ground cumin, and salt.
Continue to stir and cook until all the liquid has evaporated.
Stir-fry for another minute.
Stir in the cream and water mixture.
When it starts to boil, reduce the heat to low, cover, and simmer (stirring to prevent sticking) for 35-40 minutes longer, or until the lamb is tender and you have a thick, brown gravy.
Add more liquid if too dry.
Remove from the heat.
Serve hot, sprinkled with 1/2 teaspoon of garam masala.
Include chapati, naan, or rice and kachoomber raita in the menu.
This dish also goes well with mashed potatoes, steamed vegetables, and a side salad.
Set aside.
In a wide-based, nonstick pan, heat the oil over medium heat.
Add the lamb, onions, bay leaves, and cloves, and stir-fry for 10 minutes or until the lamb and onions have browned.
Stir in the almond and yogurt paste, the paprika, ground cumin, and salt.
Continue to stir and cook until all the liquid has evaporated.
Stir-fry for another minute.
Stir in the cream and water mixture.
When it starts to boil, reduce the heat to low, cover, and simmer (stirring to prevent sticking) for 35-40 minutes longer, or until the lamb is tender and you have a thick, brown gravy.
Add more liquid if too dry.
Remove from the heat.
Serve hot, sprinkled with 1/2 teaspoon of garam masala.
Include chapati, naan, or rice and kachoomber raita in the menu.
This dish also goes well with mashed potatoes, steamed vegetables, and a side salad.
Chef
