Shahi korma

6 servings

Ingredients

QuantityIngredient
8eachesCloves garlic
1each1\" cube of fresh ginger
5tablespoonsBlanched slivered almonds
1cupWater or beef broth
7tablespoonsVegetable oil
2poundsBoned lamb or beef (1\" cubes
10eachesWhole cardamom pods
6eachesWhole cloves
1each1\" stick of cinnamon
2eachesMedium onions chopped
1teaspoonGround coriander
2teaspoonsBlack cumin ground
½teaspoonCayenne pepper
teaspoonSalt
cupHeavy cream
¼teaspoonGaram masala

Directions

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.