Indian
Food Recipes - Shahi Padshah Korma Indian Recipe
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
Method:
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.
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.
Add the lamb and cook for
5 minutes, stirring. Add the stock, yoghurt and
soured cream, cover and simmer for 29 minutes.
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.