Shahi Korma - Royal Lamb Or Beef

Recipe Ingredients

8		Garlic - peeled
1		Ginger root
2 oz	56g	Blanched slivered almonds
6 tablespoons	90ml	Water - plus 4-8 fl oz
7 tablespoons	105ml	Vegetable oil
2 lbs	908g / 32oz	Boned lamb shoulder - leg or stewing beef cut into 1" cubes
10		Cardamom pods
6		Cloves
1		Cinnamon stick
7 oz	198g	Onions - finely chopped
1 teaspoon	5ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/4 teaspoons	6.3ml	Salt
1 1/4 cups	296ml	Cream
1/4 teaspoon	1.3ml	Garam masala

Recipe Instructions

Blend garlic ginger, almonds and 6 tablespoon water into a paste. Put oil in wide, heavy, non-stick pan and set over medium high heat. When hot put in a single layer of meat pieces; brown on all sides. Remove with slotted spoon and put in bowl; continue with all meat. Add cardamom, cloves and cinnamon into hot oil. In a second add onions. Stir-fry until they turn brown. Turn heat down to medium Add paste and coriander, cumin and cayenne.

Stir-fry for 3-4 minutes or until it has browned. Add meat cubes and meat liquid, salt. cream and 4 fl oz water. If you are cooking beef add another 4 fl oz water. Bring to a boil. Cover, turn to low and simmer lamb for 1 hour and beef for 2 hours or until meat is tender. Stir frequently during this cooking period. Skim off fat, sprinkle garam masala and mix, removing whole spices. Serve with rice or Indian bread, tomato or onions relish and salad.

Source:
Madhur Jaffrey's Indian Cooking

Rating

Average rating:

6.3 (3 votes)

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