Friday, 18 July 2008

Shahi korma

Kids: Breakfast cake (with strawberries and jam today - yum!)
Me: smoothie

Left over farinata

Shahi korma ('Royal' lamb) with parathas and steamed cabbage.

Shahi korma
(serves 4-6)
8 cloves garlic
1 inch ginger, peeled and chopped
2 oz blanched, slivered almonds (preferably soaked overnight in slightly salted water)
6 tbsp, plus 4 fl oz water
7 tbsp oil/fat of your choice (I used lard)
2 lb boned lamb, in 1 inch cubes
10 cardomom pods
6 cloves
1 inch cinnamon stick
2 onions, finely chopped
1 tsp ground corriander seeds
2 tsp ground cumin seeds
1/2 tsp cayenne pepper
1 1/4 tsp salt
1/2 pt single cream (I used creme fraiche because it was all I had)
1/4 tsp garam masala

Blend the garlic, ginger, almonds and 6 tbsp water into a paste. Heat the oil/fat and brown the meat. Remove with a slotted spoon and set aside.
Put the cardomom, cloves and cinnamon stick into the hot fat and fry for a few seconds, until the cloves swell. Add the onions and fry until they start to brown. Turn down the heat a little and add the almond paste, corriander, cumin and cayenne. Fry for 3-4 minutes, stirring, until the mixture starts to brown a little also. Return the meat cubes to the pan, with any juices and add 4 fl oz water, salt and the cream. Bring to the boil, cover and simmer over a very low heat for about an hour, until the meat is tender. Stir frequently to prevent the sauce sticking and burning. Skim off any fat that collects at the top before stirring. When you are ready to serve, stir in the garam masala.

This dish can be made with stewing beef. Just add an extra 4 oz water and cook for another hour. It can also be made in a crock pot (increase the cooking time accordingly) or baked in a covered casserole dish at gas mark 4 (350oF, 180oC). Another gorgeous recipe from the wonderful Madhur Jaffrey.

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