Recipe: Korma

Korma by N.C. Strugnell

Ingredients

  • 1 1/2 lb meat (chicken is best)
  • 1/2 cup cashews or almonds
  • 1″ fresh ginger
  • 1 clove garlic
  • 1 tablespoon ghee
  • 2 tablespoons corn oil
  • 1 medium onion
  • 3fl oz yoghurt
  • 3fl oz double cream
  • 1/2 cup chopped fresh coriander leaves
  • salt
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin
  • 2 whole cardamoms (in husk)
  • 3 whole cloves
  • 1″ cassia bark
  • 1/2 teaspoon saffron
  • 2 tablespoons warm milk

Method

  • Preheat the oven to 375F, 190C, gas mark 5.
  • Cut the meat into cubes.
  • Liquidise the nuts, ginger and garlic with about 1/4 pint of water.
  • Heat the oil and ghee together and fry the coriander, cumin, cardamom, cloves, cassia and the chopped onion for about 10 mins.
  • Add the liquidised nuts, etc and the yoghurt and cook for a further 10 mins.
  • Add the meat and cook in the oven for 45 mins, stirring halfway.
  • Soak the saffron in the milk for 10 mins, squeezing with a spoon to get out the colour.
  • Add the saffron, cream, fresh coriander and salt to taste just before serving.

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