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Shah Jehani Korma
Ingredients:
Shah Jehani Korma
675 grams of tender lamb (cut to small pieces), 250 ml. natural yogurt, four tablespoons of ghee or vegetable oil, Half teaspoon of turmeric, two teaspoons of chopped coriander and finely chopped garlic, one tablespoon of finely chopped fresh ginger, two finely chopped onions, 20 to 30 saffron strands, four tablespoons of ground almonds, 175 ml. of cream, 15 numbers of six-inch cassia bark (dalchini), 12 green cardamom pods, 10 cloves, eight bay leaves and one teaspoon of fennel seeds.
Process:
Place the meat in a non-metallic bowl, add the whole of spices, sugar, salt and yogurt and stir well and leave it in the refrigerator for marinate between 6 to 48 hours (depending on the urgency and tenderness of the lamb).
Pre-heat the oven to 190 degrees Celsius and keep it ready. Then heat a wok or `Karahi' and add ghee or oil and fry the turmeric, coriander, garlic ginger and onions until they turn pink. Slowly pour the marinated lamb along with the juice in a casserole and add the fried mixture and stir well and then place it in the oven for 25 minutes. After a few minutes add the saffron, ground almonds and cream and place it again in the oven for about 20 minutes. If the curry looks dry add a little water and cook for further 10 to 20 minutes or until the lamb becomes tender. Serve hot for the best taste.
Babu, chef, Hotel Green park
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Metro Plus
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