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home > recipes > meat > shashi korma
Serves 6. 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.

Shashi Korma


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keyword: shashi
keyword: korma
ethnicity: indian
recipes for meat
recipes by amanda
Email Address:
(posted January 19, 2005)

Serves 6.

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.


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