SHAHI KORMA
Steps:
- Put the garlic, ginger, almonds and 6 tablespoons 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 cardamon, 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 4 fl oz water. If you are cooking beef, add another 4 fl oz water. Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours or 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 the dish are not meant to be eaten.
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Am. Akshan
[email protected]I'm a vegetarian, so I used paneer instead of chicken in this recipe. It was delicious!
Sk Shihab
[email protected]I'm allergic to nuts, so I had to substitute the almonds in this recipe with sunflower seeds. It turned out great!
Mohammad ismail Hossen
[email protected]This recipe is way too spicy for my taste. I had to add a lot of yogurt to cool it down.
Dekel Marlin
[email protected]I followed the recipe exactly, but my shahi korma didn't turn out as creamy as I expected. Maybe I didn't blend the sauce long enough.
Xehedi Gaming
[email protected]I'm not sure what went wrong, but my shahi korma turned out bland and watery. I think I might have added too much water to the sauce.
Marion Eason
[email protected]I made this shahi korma for my husband's birthday dinner and he loved it! He said it was the best Indian dish he'd ever had.
Jonathan Carrel
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a rich and flavorful dish that will impress your guests.
Nazim Hossen
[email protected]I'm not a huge fan of Indian food, but this shahi korma recipe changed my mind. It was absolutely delicious! The sauce was creamy and flavorful, and the chicken was cooked to perfection.
Pappu Das
[email protected]I love the unique blend of spices in this shahi korma. It's not too spicy, but it has a nice warmth that really complements the other flavors.
Angela Kolf
[email protected]This recipe is a keeper! I made it for a dinner party last night and it was a huge hit. The guests raved about the tender chicken and the creamy, flavorful sauce.
Abdullah jani
[email protected]I've tried many shahi korma recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a flavorful and aromatic dish that my whole family loved.
Karishma Khatri
[email protected]This shahi korma recipe was an absolute delight! The flavors were rich and complex, with just the right amount of heat. I especially loved the creamy texture of the sauce, which was perfect for pairing with the tender chicken. I would definitely reco