Royal Lamb or Beef Korma

Name: Royal Lamb or Beef Korma (Shahi korma)
Yield: Serves 4–6
Cuisine: Iranian
Ingredients: 900 g/2 lb boned shoulder or leg of lamb, or stewing beef (chuck), cut into 2.5cm/1 inch cubes; ¼ teaspoon Garam masala; 7 tablespoons vegetable oil; ½ teaspoon cayenne pepper; 1 teaspoon ground coriander seeds; 2 teaspoons ground cumin seeds; 6 tablespoons water, plus 100–200 ml/3½–7 fl oz water; 275 ml/9½ fl oz single cream; 50 g/1¾ oz blanched, slivered almonds; 1¼ teaspoons salt; 10 cardamom pods; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 8 garlic cloves, peeled; 2.5 cm/1 inch cinnamon stick; 6 cloves; 200 g/7 oz onions, peeled and finely chopped

Shahi korma

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

There are many Indian dishes that were inspired, a few centuries ago, by dishes from other countries. Shahi korma – lamb cubes smothered in a rich almond and cream sauce – owes its ancestry to Persian food. It could be served with rice, perhaps Spiced basmati rice, or a bread (Naan, Chapati or Paratha) and a vegetable such as

Ingredients

Method

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Madhur Jaffrey's Indian Cookery

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Meat

Fay

1 year ago from Australia

This is the third time I have made this. Classic and excellent. I add a chopped, deseeded chilli for a bit more warmth and it wouldn't hurt to sprinkle it with a little rosewater at serving for some added luxury. It has a beautiful delicate flavour. I tend to use a pestle and mortar for the garlic/ginger/nut paste as I like the texture better. The grandlings love this because it is creamy and not too spicy.

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