Korma
Ingredients
- 6 diced red chilies
- 8 cashews
- 2 onions, chopped
- 1 garlic clove, finely chopped
- 2 tsp finely chopped fresh ginger root
- Water
- ½ tsp ground India House cumin seed
- 2 tsp ground India House coriander
- ¼ tsp ground India House cardamom seed
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp saffron threads
- 1 tbsp clarified butter
- 2¼ lbs lean lamb, cut in 1¼-inch cubes
- 2 tbsp salt
- ¾ cup plain yogurt
- 1 tbsp chopped cilantro or parsley
- 2 tbsp grated coconut, if desired
Directions
Makes 6 servings.
- Break open chilies; remove seeds. In a blender, puree seedless chilies, cashews, ½ of the onions, garlic, gingerroot and 1/3 cup water. Add cumin, coriander, cardamom, cinnamon and cloves. Continue to puree in blender until thick and smooth. In a small bowl, pour 1 to 2 teaspoons boiling water over saffron; set aside to soak. Heat clarified butter in a large saucepan. Add remaining onions; saute until transparent. Stir in seasoning puree; cook until butter comes to surface.
- Add 1/3 cup water; cook until slightly reduced. Stir in lamb, saffron mixture, salt and yogurt. Cover and cook 1 hour. Spoon into a serving dish. To serve, sprinkle with cilantro or parsley and coconut, if desired.
Makes 6 servings.
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