Cooking with B.J

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Shahi Mutton Korma


1 tb Cumin seeds
4 ts Coriander seeds
1-2 ts cayenne-pepper
1 ts Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter
2 md Onions, chopped
5 Black cardamom pods-cinnamon sticks
4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into-1/2-inch cubes
1 c Fresh, sweet, unflavored-yogurt
1/4 c Heavy cream
1 tb Rose water
1/4 c Blanched almonds

1. Grind the cumin and coriander seeds in a spice mill, combine with the red
pepper and place near the stove.

2. Soak the saffron in hot milk.

3. Heat the ghee or clarified butter in a large, shallow, heavy pan.

4. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook
over medium heat, stirring frequently, until the onions begin to turn reddish
brown, about 15 minutes. Add the ginger and garlic and cook, stirring
constantly and scraping the bottom of the pan, until the onions are reddish

5. Stir in the ground spices and cook, stirring, for about 10 seconds, or until
the spices release their fragrance.

6. Dry the meat with paper towels.

7. Stir half of the meat into the spice mixture.

8. Increase the heat to medium high and cook, stirring for a few minutes,
making sure all the meat is coated with the spices.

9. Stir in the remaining meat, and cook as before, scraping the bottom of the
pan. If the mixture gets too dry, splash in a little water.

10. Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time,
stirring and incorporating it into the mixture before adding the next
tablespoonful. Continue adding in this way until all the yogurt has been used.
Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours,
or until the meat is very tender. If necessary, splash in a little water from
time to time. When the meat is tender, and salt to taste.

11. Stir the cream and cook until the sauce is thick. Stir in the saffron and
rose water and heat thoroughly.

12. Fry the almonds in a little oil until golden brown.

13. Serve the lamb hot garnished with the almonds. (NOT ALL THE SPICES IN THIS

14. Serve this dish with a pilaf or any naan bread.