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Shahi korma

Ingredients :

Almonds or cashews, toasted — 1/4 cup

Garlic — 6 cloves

Ginger, minced — 2 tablespoons

Water — 1/4 cup

Stewing lamb, cubed — 2 pounds

Oil — 1/4 cup

Whole cloves — 4 to 6

Cinnamon stick — 1-inch piece

Cardamom pods — 5

Onions, finely chopped — 2

Heavy cream — 1 1/4 cups

Water — as needed

Salt and pepper — to taste

Garam masala — 1 to 2 teaspoons

Method :

Place the nuts, garlic, ginger and water into a food processor or blender and process to a puree. Remove the puree to a large bowl, stir in the lamb and marinate for at least 1 hour, preferably overnight.

Heat the oil in a large skillet, wok or kadhai over medium-high flame. Add the whole cloves, cinnamon and cardamom and toast in the hot oil for about 30 seconds, taking care not to burn. Add the onions and sauté until cooked down and just starting to brown, 4 or 5 minutes.

Stir in the meat and its marinade and sauté for 5 to 7 minutes, or until browned and the liquid has reduced.

Pour in the cream, add enough water to make a nice gravy and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 1 to 1 1/2 hours, until the meat is very tender. Add water as necessary to keep the dish from drying out.

Skim of any excess fat from the top of the dish, adjust seasoning and stir in the garam masala at the last minute before serving.

Source: whats4eats.com

Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal