LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)

LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE) image

Yield 4-6 people, etc.

Number Of Ingredients 15

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3 Tbsp Oil
2 Tsp cumin seeds
1 inch ginger
3-4 medium onions
2 lbs boneless cubed lamb
1 1/2 tsp turmeric powder
2 tsp salt
2 tsp paprika
1/2 to 1 tsp hot chile pepper powder
1 tsp black pepper powder
3 tsp coriander powder
1 cup plain yogurt
2 tsp Garam Masala
1/2 cup heavy cream
1/2 cup slivered almonds

Steps:

0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sautÃ© over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sautÃ© until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.