Lamb Shahi Korma Recipes

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.

Steps:

• Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.

Steps:

• Cut lamb meat into small cubes.
• Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
• Heat ghee in a saucepan.
• Add one chopped onion and fry till it becomes pale golden in colour.
• Add crushed spices, salt and meat.
• Fry for 8 minutes to a rich brown colour.
• Add the blended mixture and fry for 10 minutes.
• Add the chilli and corriander powders and yoghurt.
• Fry the mixture until ghee separates.
• Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
• Serve hot sprinkled with corriander leaves.
• Goes well with roti, naan or rice.

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:

• Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.

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:

• Heat ghee in a deep pan over medium heat.
• Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté.
• Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.
• Add the lamb, stirring constantly till it changes colour.
• Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.
• Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.
• Mix in black pepper powder,saffron.
• Garnish with thin deep fried onion rings, cream and serve hot.

Steps:

• Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste.
• Put the oil in a wide, heavy, preferably non-stick pan and set over 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 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
• Note: The whole spices in this dish are not meant to be eaten.
• Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.