Shahi Korma (Lamb Curry)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Goat or lamb
3 lbs	1362g / 48oz	Onions (medium)
3/4 cup	177ml	Yogurt
4		Garlic
1		Saffron
2 teaspoons	10ml	Salt
3/4 cup	177ml	Cream
1 oz	28g	Almonds
1/2 cup	118ml	Oil
1 oz	28g	Coriander seed
1 teaspoon	5ml	Red pepper - (optional)
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. Keep aside.

Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until it leaves oil. Add fried ground onion.

Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves.

Source:
Rani, "Feast of India"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.