1 1/2 lb poultry or meat
1/2 cup cashews, almonds or mixture
1/2 inch chopped fresh ginger
1 clove garlic chopped
2 green chillies (optional)
1/2 tsp saffron
2 tbsp warm milk
1 tbsp ghee
2 tbsp sunflower or corn oil
1 medium onion chopped
3 oz yoghurt
3 oz cream
1/2 cup chopped fresh coriander
1 salt
1 lemon juice (optional)
SPICES
2 whole cardamoms
3 whole cloves
1 inch cassia bark
1 tsp coriander seeds
1 tsp 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 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.
Servings: 4 servings
Korma Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
It is possible to read the history of meal recipes back into the far past, certainly as far back into history as pharonic Egypt, and maybe further still. However, mostly, these old cook books were just primitive pictorial instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks used a good variety of aromatic flavours, including some familiar names such as thyme, rue and asafoetida. Over the succeeding few hundred years, the powerful and rich houses competed to serve the best banquets, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were in high demand, mostly as a result of more people being able to read, more free time and having more disposable income. The revolution that is television brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Korma recipe.
