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Shahi Korma

Madhuri.Dixit's picture
Ingredients
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Cardamom seeds 1⁄4 Teaspoon, pounded
  Fresh ginger root piece 1 Inch
  Chopped garlic 1 Tablespoon
  Blanched and chopped almonds 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Boneless lamb 1 Pound, cut into 3/4-inch cubes
  Onions 2 , minced
  Bay leaves 2
  Whole cloves 4
  Paprika 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Salt To Taste
  Cream 1⁄2 Cup (8 tbs), mixed with 1 1/4 cups water
  Water 1 1⁄4 Cup (20 tbs) (Mixed With Cream)
  Garam masala 1⁄2 Teaspoon
Directions

Place the yogurt, cardamom, ginger, garlic, and almonds in a blender and blend to a smooth paste.
Set aside.
In a wide-based, nonstick pan, heat the oil over medium heat.
Add the lamb, onions, bay leaves, and cloves, and stir-fry for 10 minutes or until the lamb and onions have browned.
Stir in the almond and yogurt paste, the paprika, ground cumin, and salt.
Continue to stir and cook until all the liquid has evaporated.
Stir-fry for another minute.
Stir in the cream and water mixture.
When it starts to boil, reduce the heat to low, cover, and simmer (stirring to prevent sticking) for 35-40 minutes longer, or until the lamb is tender and you have a thick, brown gravy.
Add more liquid and garam masala.
cook for another 5 mins
Remove from the heat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

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