Shahi Korma

(Indian lamb in a creamy nut sauce)

Yield: 4-6 servings

Basic Steps: Sauté → Simmer → Garnish

Put the garlic, ginger, nuts and water in a blender and puree. Remove to a bowl, add the lamb, and marinate from 1-8 hours, the longer the better.
Heat the oil over medium-high flame. Add in the whole spices and let toast for about 30 seconds, taking care not to burn. Add the onions and sauté till cooked down and just starting to brown, 4-5 minutes.
Stir in the meat with its marinade and fry for 5-7 minutes till browned and liquid has reduced.
Pour in the cream. Add enough water to make a nice gravy and season with salt and pepper.
Turn heat to low and simmer 1 to 1 1/2 hours, till meat is very tender. Add water as needed to keep from drying out.
Skim any fat, adjust seasoning and stir in the garam masala at the last minute before serving.

Substitute beef or chicken for the lamb. With chicken, the dish becomes murgh shahi korma.
Prawn Shahi Korma: Marinate 2 lbs of prawns. Remove the prawns from the marinade before adding it to the onions and set them aside. Proceed with the recipe, and simmer the sauce for only 15-20 minutes. Add the prawns back in the last 3-4 minutes of cooking and simmer just till cooked through.
Kashmiri Korma: stir in 1/3 cup of dried fruit - raisins, dried cherries, etc. - in the last 15-20 minutes of cooking. Especially good with chicken korma.
To use ground spices, eliminate the toasting step and add them at the same time as the onions.
Some recipes call for ground coriander. Use about 1 T, and add with the onions.
Substitute low-fat yogurt for the cream. Or use half yogurt and half milk or cream.
Add a pinch of saffron with the onions for a richer color and more exquisite flavor.
Save some of the nuts aside and garnish the finished dish with these and some garam masala.

Korma is a type of mild, creamy sauce thickened with ground nuts. There are endless variations to this basic recipe, although it is typically made with mutton or lamb.