Dhaniwal Korma Recipes

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DHANIWAL KORMA



Dhaniwal Korma image

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

1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes
2 cups water
1/2 teaspoon turmeric
salt, to taste
2 black cardamom pods
2 tablespoons oil
2 onions, sliced in half rings
5 black peppercorns
3 whole cloves
3 cardamom pods
1 (1 1/2 inch) cinnamon sticks
4 cups yogurt, stirred lightly
5 garlic cloves, pressed
1 bunch cilantro, chopped
1 teaspoon cracked black pepper

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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