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SHAHI KORMA

Category:    Indian, Ethnic, Easy, Entertain, Main dishes
Yield:6 servings
 
      8 ea Cloves garlic                       1 ea 1" stick of cinnamon
      1 ea 1" cube of fresh ginger             2 ea Medium onions chopped
      5 tb Blanched slivered almonds           1 ts Ground coriander
      1 c  Water or beef broth                 2 ts Black cumin ground
      7 tb Vegetable oil                     1/2 ts Cayenne pepper
      2 lb Boned lamb or beef (1" cubes    1 1/4 ts Salt
     10 ea Whole cardamom pods             1 1/4 c  Heavy cream
      6 ea Whole cloves                      1/4 ts Garam masala
 
  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender
  and blend until you have a paste. Heat the oil in a wide, heavy, preferable
  non-stick pot or wok over a medium-high heat. When hot. put in just enough
  meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces
  on all sides, then remove them with a slotted spoon and put them in a bowl.
  Brown all the meat this way. Put the cardamom, cloves, and cinnamon into
  the hot oil.  Within seconds the cloves will expand. Now put in the onions.
  Stir and fry the onions until they turn a brownish color. Turn the heat
  down to medium.  Put in the paste from the blender as well as the
  coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or
  until it too  has  browned somewhat. Now put in the meat cubes as well as
  any liquid that might have accumulated in the meat bowl, the salt, the
  cream, and rest of the water or broth (a bit more for beef). Bring to a
  boil.   Cover,  turn heat to low and simmer lamb for 1 hour and beef for 2
  hours.   Stir frequently during this cooking period. Skim off any fat that
  floats to the top. Sprinkle in the garam masala and mix.
 

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