Ingredients Jump to Instructions ↓

  1. -- Recipe Extracted from Meal-Master (tm) v6.14 --

  2. Title: Shahi Korma

  3. Categories: Indian Ethnic Easy Entertain Main dish Servings: 6

  4. 8 ea cloves garlic

  5. 1 cube of fresh ginger

  6. 5 T blanched slivered almonds

  7. 1 c water or beef broth

  8. 7 T vegetable oil

  9. 2 lb boned lamb or beef

  10. 1 cubes 10 ea whole cardamom pods

  11. 6 ea whole cloves

  12. 1 ea 1 stick of cinnamon

  13. 2 ea medium onions chopped

  14. 1 t ground coriander

  15. 2 t black cumin ground

  16. 1/2 t cayenne pepper

  17. 1 1/4 t salt

  18. 1 1/4 c heavy cream

  19. 1/4 t garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender

  20. and blend until you have a paste.

  21. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a

  22. medium-high heat. When hot. put in just enough meat pieces so they lie,

  23. uncrowded in a single layer. Brown the meat pieces on all sides, then

  24. remove them with a slotted spoon and put them in a bowl. Brown all the

  25. meat this way.

  26. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds

  27. the cloves will expand. Now put in the onions. Stir and fry the onions

  28. until they turn a brownish color. Turn the heat down to medium. Put in

  29. the paste from the blender as well as the coriander, cumin, and cayenne.

  30. Stir and fry this mixture for 3-4 minutes or until it too has browned

  31. somewhat. Now put in the meat cubes as well as any liquid that might

  32. have accumulated in the meat bowl, the salt, the cream, and rest of the

  33. water or broth (a bit more for beef). Bring to a boil. Cover, turn

  34. 1 hour and beef for 2 hours. Stir

  35. frequently during this cooking period. Skim off any fat that floats to

  36. the top. Sprinkle in the garam masala and mix. --


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