Dhaniwal Korma Recipes
DHANIWAL KORMA
The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City.
Provided by Member 610488
Categories Curries
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
- Heat oil in a large skillet. Add onions and sauté until reddish brown and crisp. Remove and drain on paper towels.
- Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
- Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
- Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
- Serve with rice.
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- Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.
- Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric powder and coriander powder. Mix well and cook until the ghee separates from the mixture.
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