Indian - Shahi Korma

The word Shahi means Royal, and was created in the royal kitchens of the Maharajas of India. This is a rich and creamy dish, not too hot. Great for a special occasion.

Indian - Shahi Korma
Indian - Shahi Korma

PREP TIME

25

minutes

TOTAL TIME

115

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

115

minutes

SERVINGS

--

servings

Ingredients

  • 2 lbs of boned, trimmed leg of lamb cut into 1 1/2 inch cubes.

  • 2/3 cup thick set plain yogurt

  • 1 inch piece fresh ginger, grated

  • 4 cloves garlic peeled and crushed

  • 4 tbl ghee [clarified butter] or unsalted butter

  • 2 medium/1 large onion finely chopped

  • Grind the following 4 ingredients:

  • 2 tbl coriander seeds

  • 8 to 10 cardomoms

  • 10 to 12 whole black peppercorns

  • 3-4 dried red chili peppers

  • Mix the 2 following ingredients with the above ground.

  • 1 tsp Cinnamon

  • 1 tsp ground Mace

  • 3or4 tbl freshly chopped mint

  • 1/2 cup ground almonds

  • 1 1/4 cups warm water

  • 1/2 tsp crushed Saffron strands

  • 1 1/2 tsp salt

  • 1/2 cup raw split Cashews

  • 2/3 cup double whipping cream

  • 1 tbs rosewater

Directions

Put meat, yogurt, ginger and garlic into bowl. mix thoroughly, cover, and leave to marinate for 2 to 4 hours or overnight in the refrigerator. Put marinated meat mix into a heavy based saucepan and bring to a slow simmer over a medium low heat, cover and cook for 45 mins. Stirring occasionally. Remove meat and store in a container. Transfer juices to a blender and put aside. In saucepan heat ghee/butter, and fry onions about 5 mins. or until lightly brown. Turn heat down and add ground spices and mint. Stir and cook for a couple of mins. Add ground Almonds. Mix thoroughly, and transfer to blender. Blend with a little more water if needed, until mixture is creamy. Transfer back into saucepan, add meat, stir and fry for about 5 mins. Add saffron, salt. and cashews, bring to a slow boil, and simmer for another 20 mins. Add cream, mix well, simmer uncovered for 6 to 8 mins. Stir in Rosewater, and remove from heat.

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