Just to put it out there: This is a rich, fattening dish. Don't make this if you're on a diet. Or if you're vegetarian. Or if you're allergic to nuts. Or if you're lactose intolerat. Or if you don't like spicy food. Basically, if you have some hang ups about eating - this dish might not be for you. If you're everyone else, set aside 3 hours (+1 day because it's better after it sits) of your weekend to make this dish.
Okay, so this isn't the most approachable meal, but it's really wonderful and worth the effort. And if you don't want to go through the trouble, please eat mine. I probably don't need to down thousands of calories of curry at every meal. Probably.
Lamb Shahi Korma
Adapted from Tigers and Strawberries
Step 1
2T light oil
1 pound boned leg of lamb, trimmed of excess fat and cut into 1″ cubes
1 pound boned lamb shoulder, trimmed of excess fat and cut into 1″ cubes
2 bay leaves
1 2” stick cinnamon
1 cardamom pod
4 whole cloves
water as needed
Step 2
4 T light oil
4 c thinly sliced peeled yellow onions
1 t salt
2″ cube fresh peeled ginger
6 cloves peeled garlic
1″ stick cinnamon
6 whole cloves
1 t black peppercorns
2 dried Indian chilies
6 whole green cardamom pods
1 t fennel seeds
2 t pepper flakes
1/2 t cumin seeds
2 t coriander seeds
1 cup toasted almond butter, creamy
1 cup toasted cashew butter, creamy
2 teaspoons ground turmeric
2 teaspoons paprika
1 cup heavy cream
1 cup full fat or greek yogurt
salt to taste
toasted sliced almonds, cashew halves and pistachios for garnish
roughly chopped cilantro and mint for garnish
Step 1:
Add 2T to a heavy bottom pot on medium high. Sear the lamb in batches. After all pieces are appropriately brown and crusty, add the spices from step 1 and cover with water. Bring to a boil and simmer for about 30-45 minutes, or until the meat it is tender, but not totally falling apart tender. This will continue to cook in the sauce later so you don’t want it to disintegrate.
Step 2:
In another deep Dutch Oven, put the second measure of oil, and heat it on medium high heat. Add the onions, and spread them out into as thin a layer as possible, and sprinkle the salt evenly over them. Cook, stirring until the onions turn a deep reddish brown. Meanwhile, grind the spices in a spice grinder/coffee grinder until fine. If you try to grind everything together you will end up with big chunks of spices which is not delicious. When the onions are brown, scrape them out of the pot into a food processor and grind. Add to them the ginger, garlic, and spices, and grind into a thick paste.
Skim most of the fat from the lamb broth and strain it to remove the whole spices. Discard the spices.
Put the pot you cooked the onions in back on the stove on medium heat and deglaze with one cup of the lamb broth. Add the spice paste, and cook, stirring, until it is fragrant. Add the nut butters, and continue cooking, stirring, for another couple of minutes. Stir about two cups of lamb broth, and simmer to reduce by half. Add the cream, and the lamb, and cook, stirring, until the lamb is heated and the sauce is thick. Add the yogurt, in two tablespoon increments, stirring thoroughly between each addition. Allow each addition of the yogurt to incorporate fully into the sauce before adding the next addition.
You might want to give it a taste, if you haven't already licked every spoon that's gone into the pot, to test the consistency. It should be creamy. Like, a heavenly, thick puddle of flavored cream. If there are errant chunks of spices and nuts, you can remove the meat and puree the sauce in a food processor. I ended up doing this and my curry was better for it. You can hold the korma at serving temperature (141 degrees F) for several hours before serving to let the flavors meld, or you could cool it, and store it in the refrigerator for a day or two before reheating it to serve.In either case, it will taste lovely, though it will be best after a day in the fridge.
My Grade: A+. I am so smug.
Recipe grade: This recipe is heavily modified because I went through many additional steps to fix the original. The recipe itself isn't that different, but the differences are key. I'd give this one a B+, mostly because I haven't made it exactly according to what's written yet.
Diagnosis: Best served with basmati rice or...
Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
3T sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 cups bread flour (maybe an extra 1/2 c but probably won't need it)
2 teaspoons minced garlic (or more)
1/4 cup butter, melted
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a (very!) thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.
Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
My grade: B, it really should've been thinner.
Recipe grade: as modified, probably a B+. The original was shit though.
Diagnosis: this is something that you have to work at perfecting. It's just probably not something you're going to get right the first time. But who wouldn't keep trying to eat fresh naan all the time. Even mediocre naan is still naan.
