Cook the Book: Lamb Korma in an Almond-Saffron Sauce

Name: Cook the Book: Lamb Korma in an Almond-Saffron Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 3 Tbsps olive or canola oil; 8 cardamom pods; 1 teaspoons cayenne pepper; 2 inches 2–3-inch cinnamon stick; 1 1-inch piece fresh ginger, peeled and chopped; 2 good-sized cloves garlic, chopped; 118 milliliters heavy cream; 567 grams boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes; 1 teaspoons saffron threads, crumbled; 1 teaspoons salt; 59 milliliters slivered blanched almonds

The recipe Cook the Book: Lamb Korman in an Almond-Saffron Sauce is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Indian food. This main course has 872 calories, 35g of protein, and 78g of fat per serving. This recipe serves 3. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have salt, canolan oil, heavy cream, and a few other ingredients on hand, you can make it. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert.

Instructions

Soak the almonds in 1/2 cup boiling water for 2 hours.

Ingredients you will need

Almonds

Water

Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.

Ingredients you will need

Almonds

Garlic

Ginger

Equipment you will use

Blender

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.

Ingredients you will need

Bay Leaves

Cardamom

Cinnamon

Clove

Meat

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Meat

Equipment you will use

Tongs

Bowl

Frying Pan

Pour in the paste from the blender.

Equipment you will use

Blender

Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender.

Ingredients you will need

Ground Cayenne Pepper

Saffron

Meat

Salt

Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.

Ingredients you will need

Cream

Sauce

Equipment

Ingredients

Servings:

bay leaves 3Tbsps

olive or canola oil 8

cardamom pods 1teaspoons

cayenne pepper 2inches

2–3-inch cinnamon stick 1

1-inch piece fresh ginger, peeled and chopped 2

good-sized cloves garlic, chopped 118milliliters

heavy cream 567grams

boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes 1teaspoons

saffron threads, crumbled 1teaspoons

salt 59milliliters

slivered blanched almonds

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.