Shahi Gosht Korma (Creamy lamb cooked in yoghurt) recipe
ingredients
500 g (1.1 lb) Lamb, rib pieces
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 g) 1 oz Ghee
2 1/2 tbsp (50 g) 1 3/4 oz White butter
1 Onion, medium-sized, sliced
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1/4 cup (45 g) 1 1/2 oz Yoghurt (dahi)
1 tbsp (15 g) Almond (badaam) paste
Salt to taste
2 tbsp (40 ml) 1 1/4 fl oz Cream
1 tbsp (15 g) Wholemilk fudge (khoya)
1/4 tsp (1 g) White pepper (safed mirch) powder
a few strands Saffron (kesar), dissolved in 1 tbsp water
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 g) 1 oz Ghee
2 1/2 tbsp (50 g) 1 3/4 oz White butter
1 Onion, medium-sized, sliced
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1/4 cup (45 g) 1 1/2 oz Yoghurt (dahi)
1 tbsp (15 g) Almond (badaam) paste
Salt to taste
2 tbsp (40 ml) 1 1/4 fl oz Cream
1 tbsp (15 g) Wholemilk fudge (khoya)
1/4 tsp (1 g) White pepper (safed mirch) powder
a few strands Saffron (kesar), dissolved in 1 tbsp water
method
1. Marinate the lamb with ginger and garlic pastes for at least 30 minutes.
2. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Saute till the onion turns brown. Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned.
3. Add the yoghurt and almond paste; cook for 40-45 minutes on low heat or till the lamb is tender.
4. Add the remaining ingredients and mix thoroughly. Serve hot.
2. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Saute till the onion turns brown. Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned.
3. Add the yoghurt and almond paste; cook for 40-45 minutes on low heat or till the lamb is tender.
4. Add the remaining ingredients and mix thoroughly. Serve hot.
serving amount
serves: 4
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