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| Chicken Makhani, murgh makhani, or "Butter Chicken" (Photo credit: Wikipedia) |
A korma is a mild curry dish usually made with yogurt combined with coriander and cumin. This lamb recipe is an authentic Indian dish but you can cook this anytime at home. It is just like bringing an Indian cuisine right on your very table less the hassle looking for an Indian restaurant. Never wonder after serving this delectable dish to your family, they will always come expecting for the next time you will serve it again.
GOSHT KORMA
You will need:
4 tablespoons oil
3 pieces bay leaf
10 pieces cardamom
2 pieces cinnamon sticks
5 pieces cloves
2 tablespoons minced onion
3 tablespoons ginger garlic paste
(from 1 ½ teaspoons each of ginger and garlic)
2 teaspoons coriander powder, divided in half
1 tablespoon red chili
(adjust to your heat preference)
1 tablespoon salt
1 kilo lamb, cut into cubes
2 cups plain yogurt
3 cups water
1 teaspoon black pepper
1/4 teaspoon teaspoon saffron
50 grams cardamom powder
roasted almonds and cashew nuts, sliced, for garnishing
Here's how:
1) Heat oil in a pan. Add bay leaves, cardamom, cinnamon sticks, and cloves. Saute' over medium heat until herbs begin to crackle.
2) Add the onion and saute' until light brown.
3) Place ginger garlic paste in the pan until the moisture has evaporated then add the coriander, red chili, and salt.
4) Add lamb cubes and stir constantly for 5 minutes.
5) Add yogurt and bring to boil. Add water. Cover and let simmer. Stir occasionally, until lamb is almost cooked, about 40 minutes.
6) Add remaining coriander, black pepper, saffron, and cardamom powder. Stir then cover and let simmer for 8 to 10 minutes more. Take out the cinnamon sticks. Adjust seasoning if needed.
7) Garnish with nuts. Serve with steamed rice.
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