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
Written cooking instructions as an idea can be traced way back into the distant past, certainly as far as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these early records were just primitive pictorial recipes for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a few documents detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient cooks made use of many different aromatic flavors, including a few you will know for example basil, mint and dill. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices led to a torrent in books on cookery, most of which are kept safe in private cookery archives. The arrival of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Korma recipe.
