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December 2018

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Shahi Korma Lamb In Saffron Cardamom Cream Sauce Recipe

Shahi Korma Lamb In Saffron Cardamom Cream Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Shahi Korma Lamb In Saffron Cardamom Cream Sauce recipe  PDF


1 tb Cumin seeds
4 ts Coriander seeds
1 Or 2 teaspoons cayenne
pepper 1 ts Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter
(see note) 2 md Onions, chopped
5 Black cardamom pods
cinnamon sticks 4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into
1/2 inch cubes 1 c Fresh, sweet, unflavored
yogurt Salt 1/4 c Heavy cream
1 tb Rose water
1/4 c Blanched almonds
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance. Dry the meat with paper towels. Stir half of the meat into the spice mi ture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mi ture gets too dry, splash in a little water. Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mi ture before adding the ne t tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in
a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread. NOTE: Ghee is sold in Indian markets. San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg November 2 1992.

Shahi Korma Lamb In Saffron Cardamom Cream Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
282 people have voted
Last Reviewed on 2018-12-18



Tuesday, Dec 18 2018 Download & Print Shahi Korma Lamb In Saffron Cardamom Cream Sauce recipe  PDF   Lamb recipes RSS   Thumsb up

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