RCI-SP.005.0061.001
ShahiKorma
right|Name of the Recipe
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- tb cumin seeds1 unit
- ts coriander seeds4 unit
- Or 2 teaspoons Cayenne -pepper1 unit
- t saffron threads1 unit
- tb Hot milk3 unit
- tb ghee or clarified butter -(see note)6 unit
- md onions2 unitchopped
- black cardamom pods -cinnamon sticks5 unit
- 4 unit
- 3 unit
- fresh ginger1 unitgrated
- lg garlic cloves4 unitminced
- Boneless Lamb2 lbcut into -1/2-inch cubes
- c Fresh1 unitsweet, unflavored -yogurt
- 1 unit
- 1/4 unit
- tb rose water1 unit
- c blanched almonds1/4 unit
Method
1
Soak saffron threads in hot milk for 10 minutes to release their color and flavor.
2
Toast cumin seeds, coriander seeds, and cloves in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind to a fine powder.
3
Heat 4 tablespoons ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and cook, stirring occasionally, until deep golden brown, 15–20 minutes.
20 minutes
4
Reserve half the caramelized onions for garnish, then add grated ginger and minced garlic to the remaining onions in the pot. Stir and cook for 2 minutes until fragrant.
5
Stir in the ground spice powder (cumin, coriander, and cloves), cayenne pepper, and black cardamom pods and cinnamon sticks. Toast the spices for 1–2 minutes, stirring constantly.
6
Add lamb cubes to the pot and stir well to coat with the spice mixture. Cook over medium-high heat for 3–4 minutes to brown the surface of the meat.
7
Whisk yogurt with salt in a bowl, then add it to the pot one spoonful at a time, stirring constantly between additions to prevent the yogurt from curdling. This should take 2–3 minutes total.
8
Add bay leaves and the remaining 2 tablespoons ghee. Reduce heat to low, cover the pot, and simmer gently for 60 minutes, stirring occasionally and adding water if the mixture becomes too dry.
60 minutes
9
Stir in the saffron milk and soak, then add heavy cream and rose water. Simmer uncovered for 10 minutes, stirring gently, until the sauce thickens slightly.
10 minutes
10
Pound blanched almonds into a coarse paste and stir into the korma. Continue simmering for 5 minutes to allow the flavors to blend.
5 minutes
11
Taste and adjust seasoning with additional salt if needed. Transfer to a serving dish and garnish with reserved caramelized onions and additional blanched almonds if desired.