Lamb Shahi Korma Recipes

Steps:

• Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside. In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes. Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired.

Steps:

• Soak saffron in water for a minimum of 15 minutes. Set aside until needed.
• Heat half the oil in a saucepan and fry the onions until medium brown.Add the cashew nuts and continue to fry until the onions are a deep brown.
• Use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
• In the remaining oil sauté the green chilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala and 1 tsp of salt for 10 minutes, stirring constantly. Reduce the heat and add the chili powder and the yogurt; stir and simmer until the yogurt is absorbed.
• Add the onion and nut puree and mix well. Add the remaining garam masala and the cardamom powder; sauté for a couple of minutes. Add 800ml of water and cook over low heat until the meat is tender. Before serving stir in the lime juice and the saffron in the water.
• Serve with steamed rice. Yum -- .

Steps:

• 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.

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.