Shahi Korma

Ready in 1 hour

Top-ranked recipe named "Shahi Korma"

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Try this Shahi Korma recipe, or contribute your own. "Ethnic" and "Indian" are two tags used to describe Shahi Korma.


Ingredients

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5 tb Blanched slivered almonds
7 tb Vegetable oil
2 ts Black cumin ground
1 1" stick of cinnamon
1 1" cube of fresh ginger
1 1/4 ts Salt
10 Whole cardamom pods
1 1/4 c Heavy cream
2 lb Boned lamb or beef (1" cubes
6 Cloves
2 Medium onions chopped
8 Garlic
1 ts Ground coriander
1/2 ts Cayenne pepper
1/4 ts Garam masala
1 c Water or beef broth

Original recipe makes 6 Servings

Servings  

Preparation

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. 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, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. 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, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated 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. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

Calories Per Serving: 263 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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