Photo by: Jim Franco for Parade
"If you asked my mother for a recipe, she’d say, 'Well, you take some of this and a bit of that, and you stir it for a while and cook it a little more.' But the meals of our childhood are magical memories..." Read more...
ingredients: Add all to shopping list
1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled
and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder
1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
At a glance:
1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.
Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.
About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.
- “Trim all excess fat first, then cut the meat into medium-size cubes, deboning some pieces and keeping others on the bone.”
- ”After 30 minutes, you may need to add some water. But if your gravy is too watery, you added too much! Turn the heat up and boil some off. A korma should have a thick sauce.”
Serves 8. Per serving: 450 calories, 7g carbs, 25g protein, 36g fat, 550mg sodium, 1g fiber, 120mg cholesterol