This has always been one of my favorite recipes and it is a recipe that showed me I could actually cook something truly outstanding. It is from a long out of print cookbook and I don’t have the name or author handy, unfortunately. Possibly used copies are available. I’ll let you know when I can actually see the cookbook.
Royal lamb curry / Shahi korma
1/2 pint meat stock (beef or lamb)
2-inch stick of cinnamon
2 Bay leaves
1 small lemon
2 cloves garlic
15 cardamoms (whole)
15 cloves (whole)
1 tablespoon coriander seeds (whole)
4 ounces cooking oil or ghee
1 large onion
1 teaspoons salt
2 teaspoons black pepper
1/4 pint plain yogurt (I like Greek yogurt)
pinch of saffron
1/4 pint single cream (use regular or heavy if you can’t find ‘single’)
2 ounces sliced almonds
2 ounces raisins (I like golden raisins vs black raisins, both work fine)
The photo is sans saffron, which I was out of. Saffron does make a difference in color and subtle taste, but this still rocks without it.
Cut the lamb into 4-cm/1 1/2 in cubes and gently poach for 30 minutes in the stock, together with the cinnamon, bay leaves, and lemon juice from the lemon. Remove the lamb pieces with a slotted spoon and put to one side. Boil the remaining liquid to reduce its volume by about half.
Peel the garlic. In an spice grinder put the cardamoms, cloves, coriander seeds, and cloves of garlic. Grind to a paste. Add a little water if necessary.
Heat the ghee or oil in a large saucepan. Peel and thinly slice the onion and fry for 3-4 minutes until it begins to soften. Add the cubes of lamb and fry quickly for a minute. Reduce the heat and add the concentrated stock and spice paste. Bring back to the boil.
Add the salt and pepper, stir in the yogurt and simmer for 30 minutes until the lamb is tender. After 20 minutes, add the pinch of saffron, stir in the cream, and add the almonds and raisins.
Stir a couple of minutes and serve over rice or with nan.