Korma by N.C. Strugnell

16th November 2002 · Food and Drink

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.