Salman Rushdie’s Lamb Korma
Turns out Padma’s cooking never held a candle to dear old Mom’s. “If you asked my mother for a recipe,” Salman Rushdie writes, “she’d say, ‘Well, you take some of this and a bit of that, and you stir it for a while and cook it a little more.’ But the meals of our childhood are magical memories—the koftas (meatballs), kormas (rich curries with yogurt), and delicious desserts. Lamb korma is one of [my son] Milan’s absolute favorites, and mine as well.”
1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled
and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder
1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.
2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.
3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.
“Trim all excess fat first, then cut the meat into medium-size cubes, deboning some pieces and keeping others on the bone.”
“After 30 minutes, you may need to add some water. But if your gravy is too watery, you added too much! Turn the heat up and boil some off. A korma should have a thick sauce.”
[via Dash Recipes]