Korma



INGREDIENTS:

1 1/2 pound poultry, or meat 		

1/2 cup cashews, almonds, or mixture 		

1/2 each inch ginger, fresh, chopped 		

1 each garlic clove, chopped 		

2 each green chillies (optional) 		

1/2 teaspoon saffron 		

2 tablespoon warm milk 		

1 tablespoon ghee 		

2 tablespoon sunflower OR corn oil 		

1 each onion, chopped 		

3 oz yoghurt 		

3 oz cream 		

1/2 cup coriander, fresh, chopped 		

1 salt 		

1 lemon juice (optional) 		

Spices: 	 			

2 each whole cardamoms 		

3 each whole cloves 		

1 each inch cassia bark 		

1 teaspoon coriander seeds 		

1 teaspoon cummin seeds

DIRECTIONS:

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. Soak the saffron in warm milk
for 10 minutes. 

3. Heat the ghee and oil together, then fry the spices then
onion until golden. Add the nut paste and yoghurt, and cook
for 10 minutes or so. Add the meat, mixing in well. Simmer
for about 1 hour or until the meat is tender. Add water bit
by bit if needed. 

4. 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.



Korma