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.