Shahi Korma(Lamb In Saffron & Cardamom Cream

* Exported from MasterCook *

SHAHI KORMA (LAMB IN SAFFRON & CARDAMOM CREAM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Cumin seeds
4 ts Coriander seeds
1 Or 2 teaspoons cayenne
-pepper
1 t Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter
-(see note)
2 md Onions, chopped
5 Black cardamom pods
-cinnamon sticks
4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into
-1/2-inch cubes
1 c Fresh, sweet, unflavored
-yogurt
Salt
1/4 c Heavy cream
1 tb Rose water
1/4 c Blanched almonds

Grind the cumin and coriander seeds in a spice mill,
combine with the red pepper and place near the stove.
Soak the saffron in hot milk.

Heat the ghee or clarified butter in a large, shallow,
heavy pan.

Stir in the onions, cardamom pods, cinnamon, cloves
and bay leaves. Cook over medium heat, stirring
frequently, until the onions begin to turn reddish
brown, about 15 minutes. Add the ginger and garlic
and cook, stirring constantly and scraping the bottom
of the pan, until the onions are reddish brown.

Stir in the ground spices and cook, stirring, for
about 10 seconds, or until the spices release their
fragrance.

Dry the meat with paper towels. Stir half of the meat
into the spice mixture. Increase the heat to medium
high and cook, stirring for a few minutes, making sure
all the meat is coated with the spices. Stir in the
remaining meat, and cook as before, scraping the
bottom of the pan.

If the mixture gets too dry, splash in a little water.

Turn the heat to medium. Start adding the yogurt 1
tablespoon at a time, stirring and incorporating it
into the mixture before adding the next tablespoonful.
Continue adding in this way until all the yogurt has
been used.

Turn the heat to low. Cover the pan and simmer the
meat for about 1 1/2 hours, or until the meat is very
tender. If necessary, splash in a little water from
time to time. When the meat is tender, and salt to
taste. Stir the cream and cook until the sauce is
thick. Stir in the saffron and rose water and heat
thoroughly.

Fry the almonds in a little oil until golden brown.
Serve the lamb piping hot garnished with the almonds.
(The whole spices in this dish are not meant to be
eaten.) Serve this dish with a pilaf or any Indian
bread.

NOTE: Ghee is sold in Indian markets.

San Francisco Chronicle, 12/7/88.

Posted by Stephen Ceideberg; November 2 1992.



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