ShahiKorma

Shahi Korma Recipe from India with Lamb and Fragrant Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Shahi Korma is a rich and flavorful Mughlai dish that originated in the royal kitchens of India. This dish is known for its creamy texture and aromatic spices, making it a favorite among food enthusiasts.

History

Shahi Korma has a long history dating back to the Mughal era in India. It was a popular dish among the royal families and was often served during special occasions and celebrations. The dish has evolved over time and is now enjoyed by people all over the world.

Ingredients

1 tbsp cumin seeds
4 tsp coriander seeds
1 or 2 tsp cayenne pepper
1 tsp saffron threads
3 tbsp hot milk
6 tbsp ghee or clarified butter (see note)
2 medium onions, chopped
5 black cardamom pods
cinnamon sticks
4 cloves
3 bay leaves
1 fresh ginger, grated
4 large garlic cloves, minced
2 lb (907 g) boneless lamb, cut into 0.5 inch cubes
1 cup fresh, sweet, unflavored yogurt
salt
0.25 cup heavy cream
1 tbsp rose water
0.25 cup blanched almonds

How to prepare

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper, and place near the stove.
Soak the saffron in hot milk.
Heat the ghee or clarified butter in a large, shallow, heavy pan.
Stir in the onions, cardamom pods, cinnamon, cloves, and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the heat to medium-high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan.
If the mixture gets too dry, splash in a little water.
Turn the heat to medium. Start adding the yogurt 1 tbsp at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used.
Turn the heat to low. Cover the pan and simmer the meat for about 1.5 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste. Stir in the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread.

Variations

Substitute lamb with chicken or beef for a different flavor.
Add dried fruits like raisins or apricots for a touch of sweetness.

Cooking Tips & Tricks

Make sure to cook the onions until they are caramelized to bring out their natural sweetness.

- Use high-quality saffron for a rich and authentic flavor.

- Be patient when adding the yogurt to the dish, as it helps to tenderize the meat and create a creamy texture.

Serving Suggestions

Serve Shahi Korma with fragrant basmati rice or naan bread for a complete meal.

Cooking Techniques

Slow cooking the meat helps to tenderize it and develop the flavors.

- Stirring in the yogurt gradually helps to prevent curdling.

Ingredient Substitutions

Use vegetable oil instead of clarified butter for a lighter version.

- Use cashews instead of almonds for a different nutty flavor.

Make Ahead Tips

Shahi Korma can be made ahead of time and reheated before serving. The flavors will develop even more if left to sit overnight.

Presentation Ideas

Garnish Shahi Korma with fresh cilantro or mint leaves for a pop of color. Serve in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Pair Shahi Korma with a refreshing cucumber raita or a side of pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store leftover Shahi Korma in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 28g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Shahi Korma is a good source of iron, vitamin C, and calcium.

Alergens

Contains dairy (yogurt, cream) and nuts (almonds).

Summary

Shahi Korma is a rich and indulgent dish that is high in fats and proteins. It is best enjoyed in moderation as part of a balanced diet.

Summary

Shahi Korma is a luxurious and flavorful dish that is perfect for special occasions or when you want to treat yourself to a delicious meal. With its rich and creamy sauce, tender meat, and aromatic spices, this dish is sure to impress your guests.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was a wonderful cook, had invited me into the kitchen to help her prepare a special meal for a family gathering.

As we worked together, she began to tell me about the different spices and ingredients that were used in traditional Indian cooking. She showed me how to toast whole spices to release their aromatic oils, and how to grind them into a fine powder. She explained how the careful balance of flavors and textures was the key to creating a truly delicious dish.

That day, we were making ShahiKorma, a rich and creamy curry that was fit for royalty. My grandmother told me that the recipe had been passed down through generations of our family, and that each cook had added their own twist to make it their own.

I watched in awe as my grandmother expertly diced onions, garlic, and ginger, and browned them in a pan with ghee until they were soft and fragrant. She added a blend of ground spices – cinnamon, cardamom, cloves, and nutmeg – and toasted them until they filled the kitchen with their heady scent.

Next, she added chunks of tender lamb meat and let them simmer in a creamy sauce made from yogurt, cream, and ground almonds. The aroma was intoxicating, and I couldn't wait to taste the finished dish.

As the korma bubbled away on the stove, my grandmother shared stories of her own childhood, when she had learned to cook from her own grandmother. She told me about the times they had spent together in the kitchen, laughing and joking as they prepared meals for their large, extended family.

I listened intently, soaking up every word and savoring the time we spent together. My grandmother's hands moved with a grace and skill that only comes from years of practice, and I knew that one day, I wanted to be just like her.

Finally, after hours of simmering, the korma was ready. My grandmother served it over fragrant basmati rice, garnished with fresh cilantro and slivered almonds. The flavors were complex and layered, with a subtle sweetness from the almonds and a hint of heat from the spices.

As I took my first bite, I knew that this dish would become a favorite in my own kitchen. The recipe for ShahiKorma was a treasure, passed down through generations of strong, talented women who had nurtured their families with love and delicious food.

Now, as I stand in my own kitchen, preparing the same dish for my own family, I feel a deep sense of gratitude for the women who came before me. Their knowledge and skill have been my greatest gift, and I know that as long as I keep cooking with love and care, their legacy will live on in every bite.