Recipe CookBook

Shahi Korma

Serves 4

Ingredients:

8 cloves garlic

1 1" stick of cinnamon

1 1" cube of fresh ginger

2 medium onions chopped

5 tb blanched slivered almonds

1 ts ground coriander

1c water or beef broth

2 ts black ground

7 tb vegetable oil

1/2 ts cayenne pepper

2 lb boned lamb or beef (1" cubes

1 1/4 ts salt

10 ea whole cardamom pods

1 1/4 c heavy cream

6 whole cloves

1/4 ts garam masala

Preparation Time: 1.5-2.5 hours

Method:

1-Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.

2-Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot, put in just enough meat pieces so they lie un crowded in a single layer.

3-Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.

4-Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand.

5-Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, /var/www/hin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.

6-Now put in the meat cubes as well as any liquid that might have ac/var/www/hulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.

7-Stir frequently during this cooking period. Skim off any fat that floats to the top.

8-Sprinkle in the garam masala and mix.