LAMB SHAHI KORMA
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.
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Ch jutt Ch jutt
[email protected]This recipe was a lot of work, but it was worth it. The lamb was so tender and the sauce was so flavorful. I will definitely be making this again.
Renee Rice-Winters
[email protected]The lamb was a little tough, but the sauce was delicious. I would try this recipe again with a different cut of lamb.
Precious Orobosa
[email protected]This recipe was too spicy for me. I had to add a lot of yogurt to cool it down.
Samsam Macalin
[email protected]I'm not sure what went wrong, but my lamb shahi korma turned out dry and bland. I followed the recipe exactly, but something must have gone wrong.
Seneca Oliver
[email protected]This is a great recipe for a special occasion. The lamb is cooked perfectly and the sauce is delicious. I would definitely recommend this recipe.
Ajayi Motunrayo
[email protected]I love this recipe! The lamb is always so tender and the sauce is so flavorful. I always make a double batch because it's so good.
ruben Fernandez
[email protected]This was my first time making lamb shahi korma, and it turned out great. The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Leslie Davenport
[email protected]I'm not a big fan of lamb, but this dish was delicious. The sauce was creamy and flavorful, and the lamb was cooked perfectly. I would definitely recommend this recipe.
Zahid Ktk
[email protected]This dish was easy to make and turned out great. The lamb was cooked perfectly and the sauce was so flavorful. I served it with basmati rice and it was a perfect meal.
RPB BLAKK
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The flavors were amazing and the lamb was so tender. I will definitely be making this again.
Natinael Ameha
[email protected]This was a great recipe. I made it for a party and everyone loved it. The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Maruf Mahamud
[email protected]The lamb was so tender and flavorful. The sauce was creamy and rich. I loved the combination of spices. I will definitely be making this again.
Francis Ackom Mensah
[email protected]This lamb shahi korma is a real winner! The flavors are rich and complex, and the lamb is cooked to perfection. I followed the recipe exactly, and it turned out perfectly. I served it with basmati rice and naan, and it was a hit with my family. I wil