Korma Bahadur Shahi

Ingredients list for Korma Bahadur Shahi

• 800 grams Lamb 2 inch cubes
• 20 Yogurt
• 4 cloves Garlic
• 2 inch piece Ginger
• 1/2 teaspoon Fennel seeds (saunf)
• 7-8 strands Saffron (kesar)
• 1 cup Yogurt
• 4 tablespoons Fresh coriander leaves
• 1 cup Ghee
• to taste Salt
• 3/4 cup Cream
• 1 1/2 cups Almonds,ground
• 5 Egg yolks

Method

1. Grind half each of shallots, garlic, ginger, fennel seeds, saffron with one fourth cup of yogurt into a paste. Mix the masala and meat pieces and marinate for two hours preferably in a refrigerator.
2. Grind the remaining fennel and saffron in little hot water. Chop the remaining ginger, crush the remaining garlic, slice the remaining shallots.
3. Whip the remaining yogurt. Crush coriander leaves and mix with little water. Rub through a sieve and then strain through muslin cloth. Keep aside the liquor. Heat ghee in a pan and add the sliced shallots, chopped ginger, sauté well till browned.
4. Drain and keep aside. Add the marinated meat to the same pan and fry well, when all the moisture dries and the mixture sticks to the pan a little, moisten with remaining whipped yogurt and add crushed garlic.
5. Cook till dry. Add salt and sprinkle a little water. Mix well. Whip cream along with almond paste and pour over the meat.
6. Add the browned shallot and ginger mixture, keep the pan on a tawa and cook on very low heat. Lightly beat egg yolks and mix with the coriander leaves liquour.
7. Add the ground shallots, ginger, garlic, fennel seeds, saffron and yogurt mixture. Add this to the meat and mix well.
8. Cover and seal the pan and cook on dum on very low heat for twenty minutes. Serve hot with varqi paranthas.

Nutrition Info