Lamb Korma
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 3
- 1/4 cup blanched slivered almond
- 1/2 cup boiling water
- 1 piece fresh ginger, 1-inch long, peeled and chopped
- 2 large garlic cloves, chopped
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 1 cinnamon stick, 2-3 inches long
- 8 green cardamom pods
- 5 whole cloves
- 2 bay leaves
- 1 1/4 lbs boneless lamb shoulder, cut into 1-1 1/2-inch cubes
- 3/4 teaspoon cayenne pepper
- 1 1/4 teaspoons salt
- 1/2 teaspoon saffron thread, crumbled
- 1/2 cup heavy cream
Recipe
- 1 soak the almonds in boiling water for 2 hours. put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
- 2 pour the oil into a medium pan over medium-high heat. when shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. put in half the meat and brown on all sides. remove the meat with tongs and put in a bowl. brown the remaining meat the same way.
- 3 return the rest of the browned meat to the pan. pour in the almond paste. add the cayenne, salt, and saffron. stir and bring to a simmer. cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. add the cream and cook on medium-high heat for a few minutes so the sauce thickens.
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