1. Shahi korma - Royal (lamb or beef) stew
------------------------------------------ Serves 4-6 6-8 cloves garlic 1
tsp salt 1" length of fresh root ginger 50g (2oz) blanched almonds 4-6 tbs vegetable oil 1kg
(2lb) lamb shoulder or leg or stewing beef cut into 1" cubes 8-10 cardamoms - I use about
6 green and 4 black 6 cloves 1-2" cinnamon stick 2 large onions 1-2 green chillies
(optional - leave out for young children) 1 1/2 tsp corriander seeds 2 tsp cummin seeds 8oz
coconut milk 4oz single cream 1. Peel and crush garlic in the salt to make a paste, put in
blender 2. Chop ginger and add to garlic with a little water 3. Blend and add water until
you have a thick paste ( Note: this paste can be made in larger quantities and kep in a jar in
the 'fridge for 4-6 weeks ) 4. Heat oil in a wide heavy pan, heat until the oil just smokes,
sear the meat in small batches (about 3) so that they just cover the base. Brown on all sides..
fry off any water and remoce with a slotted spoon let the oil re-heat between batches. 5.
Hit the cardamoms to split them and add with cloves and cinnamon to the oil for a few
seconds, add the garlic/ginger paste and stir for a few seconds, add the onions, turn the heat
down and sweat for 7-10 minutes. Deglaze the pan with the onion juices after a few
minutes (get the brown stuff off the base) 6. Grind the corriander and cummin, I use a
coffee mill. You can use pre-ground spices but I urge you to find whole spices, it makes all
the difference 7. Split the chillies in two and de-seed, chop. Don't be tempted to add more,
this curry should be light and fragrant not fiery hot. I find green chillies, especially the fat
ones, give an almost 'cool' heat if that doesn't sound silly. 8. Add the chillies and stir, add
the ground spices and stir, put the meat and any juices back in and stir. 9. Add the coconut
milk and cream, if using beef add a little water. 10. Bring to the boil, cover and put in an
oven at 180C for 1 hour for lamb 2 hours for beef. Remove and stir occasionally. You can
cook this on a stove but part cover and stir frequently. Skim off any fat that floats on the
top. Variants :- a) With lamb, I soak 2-3 oz of sultanas and 8-10 chopped dried apricots in
boiling water for about 15 mins, drain and add to the stew about 15 mins before it's cooked.
b) Stir in a few slivered almonds or crushed pistachio before serving. c) Sprinkle freshly
ground garam massala on the top. d) Garinsh with a few fresh corriander leaves (cilentro).