Lamb Recipes - Shahi Padshah Korma

Ingredients

• 1.5kg/4 lb boneless lamb, cubed

• 900ml/1 1/2 pts/3 3/4 cups water

• 2.5cm/1 in cinnamon stick

• 3 bay leaves

• 5ml/1 tsp black peppercorns

• salt

• 30ml.2 tbsp lemon juice

• 6 cloves garlic

• 5cm/2 in ginger root, chopped

• 5ml/.1 tsp cardamom seeds

• 8 cloves

• 15ml/1 tbsp coriander seeds

• 45ml;3 tbsp oil

• 1 onion, thinly sliced

• 250ml/8 fl oz/1 cup natural (plain) yoghurt

• 45ml/3 tbsp soured cream

• 2.5ml.1.2 tsp saffron strands

• 25g/1 oz/1/4 cup blanched almonds

• 25g/1 oz/3 tbsp raisins

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Method:

1. Place the lamb, 750ml/1 1/4 pts/3 3/4 cups of water, the cinnamon, bay leaves, peppercorns, salt and lemon juice in a pan, bring to the boil and simmer for 20 minutes. Reserve the lamb and stock separately.

2. Puree the garlic, ginger, cardamom seeds, cloves, coriander seeds and remaining water. Heat the oil and fry the onion over a medium heat until soft. Add the spices and cook for 5 minutes, stirring.

3. Add the lamb and cook for  5 minutes, stirring. Add the stock, yoghurt and soured cream, cover and simmer for 29 minutes.

4. Remove the lid and stir in the saffron, almonds and raisins and continue to cook for a further 10 minutes until the lamb is tender. Serve hot with rice, Nan, parathas and vegetables.