Lamb Korma in an Almond-Saffron Sauce
Ingredients
- 1/4 cup slivered blanched almonds
- One 1-inch piece fresh ginger, chopped, peeled and
- 2 good-sized cloves garlic, chopped,
- 3 tablespoons olive, or canola oil
- One 23-inch cinnamon stick
- 8 cardamom pods
- 5 whole cloves
- 2 bay leaves
- 1 1/4 pounds lamb, boneless, preferably from the shoulder, cut into 11 1/2-inch cubes
- 3/4 teaspoon cayenne pepper
- 1 1/4 teaspoons salt
- 1/2 teaspoon saffron threads, crumbled
- 1/2 cup heavy cream
Directions
Soak the almonds in 1/2 cup boiling water for 2 hours.Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
Pour the oil into a medium pan and set over medium-high heat.
When hot, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them for 5 seconds.
Put in half the meat and brown on all sides.
Remove the meat with tongs and put in a bowl.
Brown the remaining meat the same way.
Now return the first batch of browned meat to the pan.
Pour in the paste from the blender.
Add the cayenne, salt, and saffron.
Stir and bring to a simmer.
Cover, turn heat to low, and simmer gently for 6075 minutes or until the meat is tender.
Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.