Title: Shahi Korma
Categories: Indian Ethnic Easy Main
Yield: 6 Servings
| 8 | | Cloves garlic |
| 5 | tb | Blanched slivered almonds |
| 7 | tb | Vegetable oil |
| 10 | | Whole cardamom pods |
| 1 | | 1" stick of cinnamon |
| 1 | ts | Ground coriander |
| 1/2 | ts | Cayenne pepper |
| 1 1/4 | c | Heavy cream |
| 1 | | 1" cube of fresh ginger |
| 1 | c | Water or beef broth |
| 2 | lb | Boned lamb or beef (1" cubes |
| 6 | | Whole cloves |
| 2 | | Medium onions chopped |
| 2 | ts | Black cumin ground |
| 1 1/4 | ts | Salt |
| 1/4 | ts | Garam masala |
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.