Shahi Korma

Shahi Korma.

A classic Indian recipe which usually, although by no means necessarily, involves preparing diced lamb or hogget in an almond and sour cream gravy. It takes a little time to get the various bits and pieces together but it is well worth the effort.


25mm cube of fresh ginger.

6 cloves of garlic.

¼ cup sliced almonds.

1/3 cup water.

10 cardamoms.

6 cloves.

25mm cinnamon quill, crushed.

200g onion, peeled and chopped.

1 teaspoon ground coriander.

2 teaspoons ground cumin.

¼ teaspoon cayenne pepper.

1 teaspoon salt.

½ cup cooking oil.

1 kg diced lamb.

1 ¼ cups sour cream.

½ teaspoon garam masala.


Blend the ginger, garlic, almonds and water to a paste and set aside. Mix the cardamoms, whole cloves and cinnamon on a small dish and set aside. Prepare the onion and set aside. Mix together the coriander, cumin, cayenne and salt on a dish and set aside.

Heat the oil in a pan and brown the meat, preferably in two batches. Remove from the oil and reserve. Add the cardamom mixture and cook quickly until the cloves expand then add the onion. Stir fry over a hot element until the onion begins to brown, then stir in the ginger mixture and the coriander mixture. Cook, stirring, for three minutes then add the sour cream.

Cook until well mixed and bubbling then stir in the meat. Mix thoroughly, bring to the boil then reduce heat, cover and simmer two hours. Sprinkle with garam masala, stir in and remove from the heat. Allow to sit for an hour then gently reheat and serve. 

Prep 1. Prep 2. Prep 3. Prep 4.
Ginger Cardamoms Onion Coriander
Garlic Cloves   Cumin
Almonds Cinnamon   Cayenne
Water     Salt

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