---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHAHI KORMA
  Categories: Main dish
       Yield: 6 servings
  
       8    Cloves garlic
       1    1″ cube of fresh ginger
       5 tb Blanched slivered almonds
       1 c  Water or beef broth
       7 tb Vegetable oil
       2 lb Boned lamb or beef (1″ cubes
      10    Whole cardamom pods
       6    Whole cloves
       1    1″ stick of cinnamon
       2    Medium onions chopped
       1 ts Ground coriander
       2 ts Black cumin ground
     1/2 ts Cayenne pepper
   1 1/4 ts Salt
   1 1/4 c  Heavy cream
     1/4 ts Garam masala
  
   Put the garlic,  ginger,  almonds,  and 6 tablespoons
   water in a blender and blend until you have a paste.
   Heat  the oil in a wide,  heavy,  preferable non-stick
   pot or wok over a medium-high heat.  When hot. put in
   just enough meat pieces so they lie, uncrowded in a
   single layer.    Brown the meat pieces on all sides,
   then remove them with a slotted spoon and put them in
   a bowl.   Brown all the meat this way.
   Put the cardamom, cloves, and cinnamon into the hot
   oil.  Within seconds the cloves will expand.  Now put
   in the onions.  Stir and fry the onions until they
   turn a brownish color.  Turn the heat down to medium.
    Put in the paste from the blender as well as the
   coriander, cumin, and cayenne. Stir  and fry this
   mixture for 3-4 minutes or until it too  has  browned
   somewhat.    Now  put in the meat cubes as well as any
   liquid that might have accumulated in the meat bowl,
   the salt, the cream, and rest of the water or broth
   (a bit more for beef).   Bring to a  boil.   Cover,
   turn heat  to  low  and simmer lamb for 1 hour and
   beef for  2  hours.   Stir frequently during this
   cooking period.   Skim off any fat that floats to the
   top.  Sprinkle in the garam masala and mix.
  
 -----

Plain Text Version of This Recipe for Printing or Saving