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.
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.
