Thursday, October 18, 2007

Sample recipe from The Spice Cookbook: Malai korma

Have I mentioned I love Indian food? This looks like a fairly authentic recipe for a korma, a type of mild, creamy curry in the North-Indian Mughal style. Kormas can be made with all sorts of meat, and also with potatoes and/or vegetables.

This Wikipedia article has information on the cooking of kormas that I recommend reading before making this recipe.

1 kg (2 lbs.) lean leg of lamb

1 cup chopped onion
1/4 tsp ground ginger
1/2 tsp turmeric
1/2 cup yogurt

Trim the meat and discard excess fat. Cut into cubes, about 2,5 cm (1 inch). Add onion, ginger, turmeric and yogurt, mix well and refrigerate overnight.

1 cup chopped onion
1/4 tsp ground ginger
1/2 tsp ground turmeric
1/2 cup yogurt
3 tbs butter or margarine
2 bay leaves
1/2 cup water
1/3 cup blanched almonds
1/2 cup heavy cream, undiluted evaporated milk, or, if you want some South-Indian influence you can use coconut milk
1/4 tsp cayenne
1 tsp salt

To cook, sauté chopped onion in 1 tbs of the butter until golden. Add the lamb and cook, stirring often, for about 10 minutes or until meat is dry. Add the yogurt and bay leaves and cook another 10 minutes, uncovered, or until meat is dry. Add the water and again cook until the meat is dry. Put the almonds through a food processor, making sure not to mince them very finely - they should be in small pieces rather than powdered (recipe suggests using a food chopper with a medium blade). Add to lamb, followed by the remaining ingredients, and cook slowly for 10-12 minutes. Do not boil or the cream will curdle.

Serve with hot, plain cooked rice.


This would have been my choice for the recipe of the week, but I will be visiting my parents over the weekend and my father doesn't like this kind of food, so I am choosing something else. I do have every intention of testing and reviewing this recipe at some point in the future.

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