Shahi-Gosht-Korma
Ingredients Lamb, rib pieces 500 gm
Ginger (adrak) paste 2 tsp / 12 gm
Garlic (lasan) paste 2 tsp / 12 gm
Ghee 2 tbsp / 30 gm
White butter 2½ tbsp / 50 gm
Onion, medium, sliced 1
Cinnamon (dalchini), 1" sticks 2
Bay leaves (tej patta) 2
Green cardamom (choti elaichi) powder 1 tsp
Yoghurt (dahi) ¼ cup / 45 gm Almond (badam) paste 1 tbsp / 15 gm
Salt to taste
Cream 2 tbsp / 40 ml
Wholemilk fudge (khoa) 1 tbsp / 15 gm
White pepper (safed mirch) powder ½ tsp / 1 gm
Saffron (kesar), dissolved in
1 tbsp water a few strands
Directions
Marinate the lamb with ginger and garlic pastes for at least 30
minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon
sticks, bay leaves, and green cardamom powder. Sauté till the onion
turns brown.
Add the lamb, mix well, and cook on high heat for 5 minutes or
till the lamb is browned. Add the yoghurt and almond paste; cook for
40-45 minutes on a low flame or till the lamb is tender. Add the
remaining ingredients and mix thoroughly. Serve hot.
Time:
Preparation time: 30 min.
Cooking time: 1 hr.
Serves: 4
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