Best 2 Shahi Korma Recipes
**Shahi Korma: A Regal Mughlai Dish Fit for Royalty**
Shahi Korma, also known as "Royal Korma," is a luxurious and flavorful dish that embodies the grandeur of Mughal cuisine. This culinary masterpiece originates from the kitchens of the Mughal Empire, where it was served as a delectable delicacy fit for royalty. The name "Shahi" signifies its regal status, hinting at the rich ingredients and elaborate preparation that make this dish truly exceptional.
The foundation of Shahi Korma lies in a velvety and aromatic gravy, lovingly crafted with a symphony of spices, nuts, and yogurt. This sumptuous sauce embraces succulent pieces of meat, typically lamb or chicken, which are marinated in a blend of aromatic herbs and spices, ensuring each bite bursts with flavor. The addition of dried fruits, such as apricots and raisins, adds a touch of sweetness and textural contrast, while a dollop of cream or yogurt lends a creamy richness that elevates the dish to new heights.
This regal dish holds a prominent place in Indian cuisine, particularly in the northern regions where the Mughals once ruled. Its popularity extends beyond India, captivating taste buds across the globe with its enticing aroma and captivating flavors. Shahi Korma is often the star of special occasions and celebrations, gracing tables during festivals and weddings, where it is cherished as a symbol of opulence and culinary artistry.
Let's embark on a culinary journey to recreate this majestic dish in our own kitchens. Within this article, you'll find a collection of carefully curated recipes that guide you through the process of preparing this delectable delicacy. From traditional methods passed down through generations to innovative variations that add a modern twist, these recipes offer a range of options to suit every palate and skill level. So, gather your ingredients, prepare your cooking vessels, and let's embark on a culinary adventure that will transport you to the royal courts of the Mughal Empire.
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.
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.
Tips:
- To make the most flavorful and authentic shahi korma, use high-quality ingredients, such as fresh vegetables, aromatic spices, and creamy yogurt.
- Don't be afraid to experiment with different spices to create a unique flavor profile. For example, you could add a pinch of garam masala or cardamom to the curry.
- Be patient when cooking the korma. It takes time for the flavors to develop, so don't rush the process.
- Serve the korma with your favorite sides, such as basmati rice, naan bread, or roti.
Conclusion:
Shahi korma is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're a fan of mild or spicy curries, there's a shahi korma recipe out there for you. With a little planning and effort, you can easily make this restaurant-quality dish at home. So next time you're in the mood for a flavorful and satisfying meal, give shahi korma a try. You won't be disappointed!
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