SHAHI KORMA

SHAHI KORMA image

Yield 4 people

Number Of Ingredients 16

8 cloves garlic, peeled
1 inch cube of fresh ginger, peeled and coarsely chopped
2 oz cashews (or almonds)
6 tablespoons plus 4 - 8 fl oz water
7 tablespoons vegetable oil
2 lbs boned lamb from the shoulder or leg or stewing beef cut into 1 inch cubes
10 cardamon pods
6 cloves
1 inch cinnamon stick
7 oz onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
10 fl oz single cream
1/4 teaspoon garam masala

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.