Korma
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Korma
  Indian    Vegetarian  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6684. Report a problem with this recipe.
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      Title: Korma
 Categories: Indian, Vegetarian
      Yield: 4 Servings
 
  1 1/2 lb Poultry or meat
    1/2 c  Cashews, almonds or mixture
    1/2    Inch chopped fresh ginger
      1    Clove garlic chopped
      2    Green chillies (optional)
    1/2 ts Saffron
      2 tb Warm milk
      1 tb Ghee
      2 tb Sunflower or corn oil
      1    Medium onion chopped
      3 oz Yoghurt
      3 oz Cream
    1/2 c  Chopped fresh coriander
           Salt
           Lemon juice (optional)

MMMMM---------------------------SPICES--------------------------------
      2    Whole cardamoms
      3    Whole cloves
      1    Inch cassia bark
      1 ts Coriander seeds
      1 ts Cummin seeds
 
  1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to
  taste) 2) Blend the nuts, ginger, garlic and chilles into a course
  paste with 1/4 pint of water 3) Soak the saffron in warm milk for 10
  minutes. 4) Heat the ghee and oil together, then fry the spices then
  onion until golden. Add the nut paste and yoghurt, and cok for 10
  minutes or so. 5) Add the meat, mixing in well. Simmer for about 1
  hour or until the meat is tender. Add water bit by bit if needed. 6)
  About 10 minutes before serving, squeeze the saffron strands in their
  bowl to get the most colour out of them then add in, with the milk.
  Add the cream, fresh coriander and salt to taste. Garnish with lemon
  juice if liked. Notes: 1) Coriander. You may know it as "cilantro or
  Chinese parsley" 2) Cassia bark. Similar to cinnamon but with a sweet
  musky fragrance. 3) When frying the spices use a gentle heat as they
  are easily burnt!! True kormas are spicy, not hot, and a Moghul
  creation. Their special feature is a creamy sauce with nut and
  safron. They can be made with chicken (my favourite), duck, lamb,
  beef or mutton and should be served with plain or pullao rice.
 




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Recipe ID 6684 (Apr 03, 2005)

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