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Shahi Korma

Shahi Korma recipe image
Shahi Korma is a luxurious, mild curry that showcases tender chunks of lamb or beef simmered in a velvety sauce enriched with heavy cream and ground almonds. This dish features a warm blend of aromatic spices, including cardamom, cinnamon, cloves, and garam masala, which infuse the meat with deep, complex flavors without overwhelming heat. The texture is silky and smooth, making it an elegant choice for special dinners or festive gatherings. It pairs beautifully with fluffy basmati rice or warm naan bread to soak up the delicious sauce.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1272.5
Description
Shahi Korma is a luxurious, mild curry that showcases tender chunks of lamb or beef simmered in a velvety sauce enriched with heavy cream and ground almonds. This dish features a warm blend of aromatic spices, including cardamom, cinnamon, cloves, and garam masala, which infuse the meat with deep, complex flavors without overwhelming heat. The texture is silky and smooth, making it an elegant choice for special dinners or festive gatherings. It pairs beautifully with fluffy basmati rice or warm naan bread to soak up the delicious sauce.
Ingredients
  • garlic
  • fresh ginger, cubed
  • blanched slivered almonds
  • water or beef broth
  • vegetable oil
  • boned lamb or beef, cut into 1-inch cubes
  • cardamom pods
  • cloves
  • cinnamon stick
  • onions, chopped
  • ground coriander
  • ground cumin
  • cayenne pepper
  • salt
  • heavy cream
  • garam masala
Directions
  1. 1
    Combine garlic, ginger, almonds, and 6 tablespoons of water in a blender. Blend until a smooth paste forms.
  2. 2
    Heat vegetable oil in a wide, heavy pot or wok over medium-high heat.
  3. 3
    Brown the meat pieces in batches, ensuring they are not crowded, until seared on all sides. Remove meat with a slotted spoon and set aside in a bowl.
  4. 4
    In the same pot, add cardamom pods, cloves, and cinnamon stick to the hot oil. Fry for a few seconds until fragrant.
  5. 5
    Add chopped onions to the pot. Stir and fry until onions turn a deep golden brown color.
  6. 6
    Reduce heat to medium. Add the blended paste, ground coriander, cumin, and cayenne pepper. Stir and fry for 3-4 minutes until the mixture darkens slightly.
  7. 7
    Return the browned meat and any accumulated juices to the pot. Add salt, heavy cream, and the remaining water or broth.
  8. 8
    Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 1 hour if using lamb, or 2 hours if using beef, stirring occasionally.
  9. 9
    Skim off any excess fat that rises to the surface during simmering.
  10. 10
    Sprinkle garam masala over the korma and mix gently to combine. Serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1272.5kcal
% Daily Value *
Total Fat 97.8 gg151%
Saturated Fat 34.9 gg175%
Cholesterol 259.6 mgmg87%
Sodium 6270.7 mgmg262%
Total Carbohydrate 35.9 gg12%
Dietary Fiber 17.8 gg72%
Sugars 5.9 gg
Protein 67.3 gg135%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shahi-korma/