Imagine a dish so luxurious that it was once reserved only for kings and emperors - a creamy, aromatic lamb preparation that whispers tales of Indian culinary royalty. Shahi Korma is not just a meal; it's a gastronomic journey through centuries of rich cultural heritage, where every spoonful tells a story of tradition, elegance, and unparalleled taste. Prepare to be seduced by the intoxicating blend of saffron, cardamom, and tender lamb that will transform your ordinary dinner into an extraordinary feast.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into pieces
- 1 cup yogurt
- 2 onions, finely sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 tsp saffron threads
- 4 green cardamom pods
- 1/2 cup heavy cream
- 2 tbsp ghee or oil
- Salt to taste
Instructions
- Marinate the lamb pieces in yogurt, grated ginger, minced garlic, and a pinch of salt for at least 2 hours (preferably overnight) in the refrigerator to tenderize and infuse flavors.
- Warm the saffron threads in a small pan for 30 seconds, then crush and dissolve in 2 tablespoons of warm milk to release their rich color and aroma.
- Heat ghee or oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until they turn golden brown and caramelized, approximately 12-15 minutes.
- Add the marinated lamb to the caramelized onions. Increase heat to medium-high and cook, stirring occasionally, until the meat starts to brown and release its juices, about 10-12 minutes.
- Crush the green cardamom pods and add them to the pot. Stir in salt and continue cooking until the lamb is sealed and slightly browned on all sides.
- Reduce heat to low, cover the pot, and let the lamb simmer in its own juices for about 40-45 minutes, stirring occasionally to prevent sticking.
- When the lamb is tender and nearly cooked, stir in the saffron-infused milk and heavy cream. Gently mix to create a rich, creamy sauce.
- Continue cooking uncovered for an additional 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
- Taste and adjust seasoning as needed. The sauce should be a luxurious golden color with a creamy, aromatic consistency.
- Remove from heat and let rest for 5 minutes before serving. Garnish with fresh cilantro or sliced almonds if desired.
Tips
- Marination is Key: For the most tender lamb, marinate overnight to allow the yogurt to break down the meat fibers and infuse deep flavors.
- Caramelization Matters: Take your time caramelizing the onions - this builds a rich, sweet foundation for the sauce.
- Saffron Technique: Gently warming saffron threads before dissolving in milk helps release their full color and aroma.
- Low and Slow: Simmer the lamb on low heat to ensure it becomes meltingly tender without becoming tough.
- Cream Consistency: Add cream at the end of cooking to prevent curdling and maintain a smooth, luxurious sauce.
- Garnish Wisely: Fresh cilantro or sliced almonds can add a beautiful final touch and textural contrast.Pro Chef Secret: Let the dish rest for 5-10 minutes after cooking to allow the flavors to fully develop and the sauce to reach the perfect consistency.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 24g
Protein: 43g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 120mg
