Shahi Korma (Lamb In Saffron & Cardamom Cream Recipe




Shahi Korma (Lamb In Saffron & Cardamom Cream Ingredients

1 tbsp cumin seeds
4 tsp coriander seeds
1 or 2 teaspoons cayenne pepper
1 tsp saffron threads
3 tbsp hot milk
6 tbsp ghee or clarified butter (see note)
2 medium onions, chopped
5 black cardamom pods cinnamon sticks
4 cloves
3 bay leaves
1 fresh ginger, grated
4 large garlic cloves, minced
2 lb boneless lamb, cut into 1/2-inch cu, bes
1 cup fresh, sweet, unflavored yogurt
1 salt
1/4 cup heavy cream
1 tbsp rose water
1/4 cup blanched almonds

A Recipe for
Shahi Korma (Lamb In Saffron & Cardamom Cream

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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To prevent brown sugar from going hard,
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This Recipe for Shahi Korma (Lamb In Saffron & Cardamom Cream is one of thousands in the Recipes-to-go Meat Cookbook.


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.



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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Shahi Korma (Lamb In Saffron & Cardamom Cream

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Shahi Korma (Lamb In Saffron & Cardamom Cream Directions

Grind the cumin and coriander seeds in a spice mill, combine with the
red pepper and place near the stove. Soak the saffron in hot milk.

Heat the ghee or clarified butter in a large, shallow, heavy pan.

Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves.
Cook over medium heat, stirring frequently, until the onions begin to
turn reddish brown, about 15 minutes. Add the ginger and garlic and
cook, stirring constantly and scraping the bottom of the pan, until
the onions are reddish brown.

Stir in the ground spices and cook, stirring, for about 10 seconds, or
until the spices release their fragrance.

Dry the meat with paper towels. Stir half of the meat into the spice
mixture. Increase the heat to medium high and cook, stirring for a
few minutes, making sure all the meat is coated with the spices. Stir
in the remaining meat, and cook as before, scraping the bottom of the
pan.

If the mixture gets too dry, splash in a little water.

Turn the heat to medium. Start adding the yogurt 1 tablespoon at a
time, stirring and incorporating it into the mixture before adding
the next tablespoonful. Continue adding in this way until all the
yogurt has been used.

Turn the heat to low. Cover the pan and simmer the meat for about 1
1/2 hours, or until the meat is very tender. If necessary, splash in
a little water from time to time. When the meat is tender, and salt
to taste. Stir the cream and cook until the sauce is thick. Stir in
the saffron and rose water and heat thoroughly.

Fry the almonds in a little oil until golden brown. Serve the lamb
piping hot garnished with the almonds. (The whole spices in this dish
are not meant to be eaten.) Serve this dish with a pilaf or any
Indian bread.

NOTE: Ghee is sold in Indian markets.

San Francisco Chronicle, 12/7/88.

Posted by Stephen Ceideberg; November 2 1992.

Serves: 1

 

 

 

 

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Shahi Korma (Lamb In Saffron & Cardamom Cream Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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