*  Exported from  MasterCook  *
 
               SHAHI KORMA (LAMB IN SAFFRON & CARDAMOM CREAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Cumin seeds
    4       ts           Coriander seeds
    1                    Or 2 teaspoons cayenne
                         -pepper
    1       t            Saffron threads
    3       tb           Hot milk
    6       tb           Ghee or clarified butter
                         -(see note)
    2       md           Onions, chopped
    5                    Black cardamom pods
                         -cinnamon sticks
    4                    Cloves
    3                    Bay leaves
    1                    Fresh ginger, grated
    4       lg           Garlic cloves, minced
    2       lb           Boneless lamb, cut into
                         -1/2-inch cubes
    1       c            Fresh, sweet, unflavored
                         -yogurt
                         Salt
      1/4   c            Heavy cream
    1       tb           Rose water
      1/4   c            Blanched almonds
 
   Grind the cumin and coriander seeds in a spice mill,
   combine with the red pepper and place near the stove.
   Soak the saffron in hot milk.
   
   Heat the ghee or clarified butter in a large, shallow,
   heavy pan.
   
   Stir in the onions, cardamom pods, cinnamon, cloves
   and bay leaves. Cook over medium heat, stirring
   frequently, until the onions begin to turn reddish
   brown, about 15 minutes.  Add the ginger and garlic
   and cook, stirring constantly and scraping the bottom
   of the pan, until the onions are reddish brown.
   
   Stir in the ground spices and cook, stirring, for
   about 10 seconds, or until the spices release their
   fragrance.
   
   Dry the meat with paper towels.  Stir half of the meat
   into the spice mixture.  Increase the heat to medium
   high and cook, stirring for a few minutes, making sure
   all the meat is coated with the spices. Stir in the
   remaining meat, and cook as before, scraping the
   bottom of the pan.
   
   If the mixture gets too dry, splash in a little water.
   
   Turn the heat to medium.  Start adding the yogurt 1
   tablespoon at a time, stirring and incorporating it
   into the mixture before adding the next tablespoonful.
   Continue adding in this way until all the yogurt has
   been used.
   
   Turn the heat to low.  Cover the pan and simmer the
   meat for about 1 1/2 hours, or until the meat is very
   tender.  If necessary, splash in a little water from
   time to time.  When the meat is tender, and salt to
   taste. Stir the cream and cook until the sauce is
   thick.  Stir in the saffron and rose water and heat
   thoroughly.
   
   Fry the almonds in a little oil until golden brown.
   Serve the lamb piping hot garnished with the almonds.
   (The whole spices in this dish are not meant to be
   eaten.) Serve this dish with a pilaf or any Indian
   bread.
   
   NOTE:  Ghee is sold in Indian markets.
   
   San Francisco Chronicle, 12/7/88.
   
   Posted by Stephen Ceideberg; November 2 1992.
  
 
 
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