MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shahi Korma (Royal Lamb Curry)
 Categories: Indian, Lamb
      Yield: 4 Servings
 
      2 lb Lamb
      1 c  Meat stock
      1    Cinnamon stick (2")
      2    Bay leaves
      1 sm Lemon
      2 cl Garlic
     15    Cardamoms
     15    Cloves
      1 tb Coriander seeds
      4 oz Ghee or cooking oil
      1 lg Onion
      2 ts Salt
      2 ts Black pepper
    1/2 c  Natural yogurt
      1 pn Saffron
    1/2 c  Cream
      2 oz Almonds
      2 oz Raisins
 
  This is one of the most exotic of the lamb dishes of India. It was
  originated for the Moguls and as befits its royal title includes some
  of the most exotic ingredients of Indian cooking: saffron, cardamoms,
  and almonds. The korma is a good main dish for a dinner party.
  
  Preparation time: 15 minutes
  Cooking time: 1 hour 40 minutes
  
  Cut the lamb into 1-1/2" cubes and gently poach for 30 minutes in the
  stock, together with the cinnamon, bay leaves, and juice from the
  lemon. Remove the lamb pieces with a slotted spoon and put to one
  side. Boil the remaining liquid rapidly to reduce the volume by about
  a half. Peel the garlic.
  
  In an electric grinder, put the cardamoms, cloves, coriander seeds,
  and cloves of garlic. Grind these to a good paste, adding a little
  water if necessary.
  
  Then heat the ghee or cooking oil in a large saucepan. Peel and thinly
  slice the onion and fry in the ghee for 3-4 minutes until it begins to
  soften. Add the cubes of lamb and fry quickly for a minute. Reduce
  the heat and add the concentrated stock and the spice paste. Bring
  back to the boil. Now add the salt and pepper, stir in the yogurt and
  cook for 30 minutes until the meat is tender. After 20 minutes, add
  the pinch of saffron, stir in the cream, and add the almonds and
  raisins.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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