June 30, 2012 at 2:34 pm #32465
So this recipe is from my aunt. She says its a traditional North Indian meat dish, I’ve never been so can’t confirm and my best Indian friend here is vegetarian, so she wouldn’t know either. Ha. Oh and You can use beef or lamb, I’ve only used beef cuz its cheaper, BUT I do want to try it with lamb one of these days.
2 lbs beef/lamb cut into med. sized stewing pieces
5 cups water
1 cinnamon stick
6 cardamom pods
1/2 tsp turmeric
1/4 c. oil (canola or vegetable is best)
5 whole dried red chilis
2 tsp cumin seeds
3/4 tsp fennel seeds
6 whole clove
5 garlic cloves, minced
2 tsp ginger, minced
1/2 tsp cayenne pepper–this is on the spicy side so adjust to taste of course.
1 c. plain yogurt whipped til smooth
cilantro for garnish-opt depending on taste of course
Start by combining the meat, water, cinammon stick,cardomom, turmeric and 1/4 tsp salt in a large pot. bring to a boil then turn the heat to simmer and let it simmer uncovered until the meat is tender. It should be as tender as the beef in most mexican shredded beef recipes. The time it needs depends on the quality if the meat to be honest. i’ve had organic beef be ready in about an hour, and some cheap sale safeway grade stewing beef take two hours. So its all about watching the beef. After its tender, take out the meat and reserve one cup of the liquid/broth.
In another big pot, heat the oil and red chiles over med. high heat an cook stirring often until the chiles turn dark brown and the oil is infused with their flavor. Usually takes about 3 min. remove the pot from heat and discard chiles. Return it to med. high heat and add both cumin and fennel seeds plus the cloves. Stir for 30 seconds. Add the meat and stir til it browns–about 2 min. Add garlic and ginger plus cayenne if using. Stir for about a min til everything is blended.
Now add the yogurt by about 1/8 c full, stirring after each addition and waiting for some of the liquid to be evaporated. This is what makes kormas get that silky creamy texture. The yogurt plus the evaporation. Add till all the yogurt is gone.
Pour in around 3/4 c of the broth reserved from before, lemon juice and about 1 tsp salt. Bring to boil. Then reduce heat and simmer for 2+ min. Add more broth if you want a thinner sauce. Taste for salt and spice, adjust as needed. Add cilantro if using right before serving. Goes GREAT with both naan and rice.
June 30, 2012 at 2:43 pm #32467
- This topic was modified 11 months, 3 weeks ago by Lili. Reason: Wrote the wrong amount of fennel seeds
Yum!!!! Thanks, Lili!!!
Quick question: do you have any recommendations for store-bought naan? I love it, and I’ve found some decent store-bought kinds, just wondering what your favorite is.June 30, 2012 at 2:58 pm #32468
trader Joes garlic naan. Mostly because its the closest store to me, and I’m lazy. I do like to heavily butter it after baking just to make it more decadent. Also, their bakery naan isn’t bad either, just super short shelf life.June 30, 2012 at 3:01 pm #32469
Sounds complicated (for me! I am NOT the best cook) but I will definitely give it a whirl soon!June 30, 2012 at 3:06 pm #32470
Its not BGM! The hardest part is the yogurt stirring/incorporating, b ut other than that, most of it is leave it an set the timer cooking. PLus for the payoff-its great. If you need any of these spices, let me know. I have a ton and can easily send you 1 oz stuff from market spice
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