Lamb Korma

Name: Lamb Korma
Ingredients: 1/4 cup blanched slivered almond; 1/2 cup boiling water; 1 piece fresh ginger, 1-inch long, peeled and chopped; 2 large garlic cloves, chopped; 3 tablespoons olive oil or 3 tablespoons canola oil; 1 cinnamon stick, 2-3 inches long; 8 green cardamom pods; 5 whole cloves; 2 bay leaves; 1 1/4 lbs boneless lamb shoulder, cut into 1-1 1/2-inch cubes; 3/4 teaspoon cayenne pepper; 1 1/4 teaspoons salt; 1/2 teaspoon saffron thread, crumbled; 1/2 cup heavy cream

14 ingredients

3 steps

Ingredients

1/4 cup blanched slivered almond
1/2 cup boiling water
1 piece fresh ginger, 1-inch long, peeled and chopped
2 large garlic cloves, chopped
3 tablespoons olive oil or 3 tablespoons canola oil
1 cinnamon stick, 2-3 inches long
8 green cardamom pods
5 whole cloves
2 bay leaves
1 1/4 lbs boneless lamb shoulder, cut into 1-1 1/2-inch cubes
3/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon saffron thread, crumbled
1/2 cup heavy cream

Directions

1

Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
2

Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way.
3

Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.