Lamb/Beef Korma

Korma is a North Indian curry introduced by the Mughals. When the Mughals moved to Lucknow in the 1700’s, tradition Mughlai cuisine fused with the creamy sauces so often used by the locals to leave us with the Korma we know today. I have omitted the fruit and nuts because most families i know including me don’t usually combine them unless its a very special occasion.

    • Ingredients

    • 1 kg lamb or beef cubes
      118 ml oil
      2 onions, sliced
      2 tbsps grated fresh ginger
      6 garlic cloves, minced
      3 bay leaves
      2 tsps ground coriander seeds
      1/2 tsp ground cayenne pepper
    • 3/4 green chillies chopped
      6 cloves (ground)
      ½ tsp cardamom powder
      1 tsp garam masala
      220 ml well stirred yoghurt
      60 ml heavy cream
      1 pinch saffron soaked in 100 ml of water
      salt to taste (optional)
    • I added a small tin of chick peas to this but its optional
    • Procedure

  • Heat the oil in a saucepan and fry the onions, ginger, garlic, bay leaves until they are golden.
    Add the meat along with coriander, cloves, chillies, cayenne pepper, cardamom, garam masala and salt and fry for a few minutes.
    Add the yoghurt, reduce the heat to low, cover and cook until the meat is tender. This takes about 45 minutes.
    Later, add the cream, saffron with water and cook for a further 15 minutes on a simmering heat.

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Filed under India/Pakistan, Meat

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