Indian
Indian - Curries and Gravies
Shahi Korma
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 500g boneless lamb, cubed
- • 3 tbsp ghee
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 15 cashews, soaked and ground to a paste
- • 1/2 cup yogurt, whisked
- • 1/2 cup cream
- • 1 tsp garam masala
- • 1/2 tsp turmeric
Preparation Steps
1
Phase 1
Heat the ghee and fry the cashews until golden; remove and grind to a smooth paste.
2
Phase 2
Fry the onion slices until deep golden, then add the ginger-garlic paste.
3
Phase 3
Add the lamb and sear until lightly browned all over.
4
Phase 4
Stir in the cashew paste, turmeric, and garam masala; cook until the ghee separates.
5
Phase 5
Add the yogurt gradually while stirring, cover, and simmer until the lamb is tender.
6
Phase 6
Stir in the cream and serve with naan or pulao.