Ingredients for Shahi Korma
- 4 cloves garlic, minced
- Fresh Ginger
- Slivered Almonds
- 6 tablespoons water
- Vegetable Oil
- Boned Lamb
- Whole Cardamom Pods
- Whole Cloves
- Cinnamon Stick
- 2 large onions, thinly sliced
- 2 tablespoons ground coriander
- Black Ground Cumin
- Cayenne Pepper
- 1 teaspoon salt (or to taste)
- Heavy Cream
- 1 teaspoon garam masala
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How to Make Shahi Korma
- Combine minced garlic, minced ginger, almonds, and 6 tablespoons of water in a blender; blend until a smooth paste forms.
- Heat vegetable oil (or ghee) in a wide, heavy-bottomed pot or Dutch oven over medium-high heat.
- Once hot, add lamb or beef cubes in batches, ensuring they're not overcrowded. Brown the meat on all sides, then remove and set aside.
- Add the crushed cardamom pods, cloves, and cinnamon stick to the pot and sauté for a few seconds until fragrant (cloves will expand).
- Add the sliced onions and sauté until they turn light golden brown, about 5-7 minutes.
- Reduce heat to medium. Add the prepared spice paste (garlic-ginger-almond mixture), ground coriander, cumin, and cayenne pepper. Stir-fry for 3-4 minutes until fragrant and slightly browned.
- Return the browned meat to the pot. Add any accumulated meat juices, salt, heavy cream, and 1 cup of water or broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer. Cook lamb for 1 hour and beef for 2 hours, stirring occasionally and skimming off any excess fat.
- After the simmering time, stir in the garam masala and mix well. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
69g
Carbs
2g
