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Korma

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KORMA
 Categories: Indian, Vegetarian
      Yield: 4 Servings
 
  1 1/2 lb Poultry or meat
    1/2 c  Cashews, almonds or mixture
    1/2    Inch chopped fresh ginger
      1    Clove garlic chopped
      2    Green chillies (optional)
    1/2 ts Saffron
      2 tb Warm milk
      1 tb Ghee
      2 tb Sunflower or corn oil
      1    Medium onion chopped
      3 oz Yoghurt
      3 oz Cream
    1/2 c  Chopped fresh coriander
           Salt
           Lemon juice (optional)

MMMMM---------------------------SPICES--------------------------------
      2    Whole cardamoms
      3    Whole cloves
      1    Inch cassia bark
      1 ts Coriander seeds
      1 ts Cummin seeds
 
  1) Cut the meat into 1 inch cubes (the poultry on or
  off the bone, to taste) 2) Blend the nuts, ginger,
  garlic and chilles into a course paste with 1/4 pint
  of water 3) Soak the saffron in warm milk for 10
  minutes. 4) Heat the ghee and oil together, then fry
  the spices then onion until golden. Add the nut paste
  and yoghurt, and cok for 10 minutes or so. 5) Add the
  meat, mixing in well. Simmer for about 1 hour or until
  the meat is tender. Add water bit by bit if needed. 6)
  About 10 minutes before serving, squeeze the saffron
  strands in their bowl to get the most colour out of
  them then add in, with the milk. Add the cream, fresh
  coriander and salt to taste. Garnish with lemon juice
  if liked. Notes: 1) Coriander. You may know it as
  "cilantro or Chinese parsley" 2) Cassia bark. Similar
  to cinnamon but with a sweet musky fragrance. 3) When
  frying the spices use a gentle heat as they are easily
  burnt!! True kormas are spicy, not hot, and a Moghul
  creation. Their special feature is a creamy sauce with
  nut and safron. They can be made with chicken (my
  favourite), duck, lamb, beef or mutton and should be
  served with plain or pullao rice.
 
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