Shahi Korma

Ingredients

300		g	lamb fillet
1		ml	salt
30		ml	ghee
½			small onion
5		ml	minced garlic
10		ml	minced ginger
10		ml	coriander
5		ml	ground cloves
5		ml	black pepper
3			green cardamoms
5		ml	tumeric
1			lemon
20		g	sliced almonds
20		g	ground almond
50		ml	cream

Method
Cut the lamb into bite-sized cubes. Cut the lemon into halves, squeeze the juice from one half and grate its rind. Slice the other half and set aside. Fry the onion, garlic and ginger gently in ghee. Grind the cardamoms. Add the coriander, cloves, pepper and cardamoms to the frying pan. Increase the heat and add the lamb, browning each piece. Add the tumeric, lemon juice, ground almonds and salt. Cover and simmer for 30 minutes. When cooked, add the cream and serve, garnished with the sliced almonds, accompanied by lemon slices.

Note: Butter can be used instead of ghee.

Serves
2



Home Recipes Useful Stuff Contact