Delicious Shahi Mutton Korma

Ingredients:

• 1 tablespoon cumin seeds
• 4 teaspoons coriander seeds
• 1-2 teaspoons cayenne-pepper
• 1 teaspoon saffron threads
• 3 tablespoons hot milk
• 6 tablespoons ghee or clarified butter
• 2 medium onions, chopped
• 5 black cardamom pods or cinnamon sticks
• 4 cloves
• 3 bay leaves
• 1 fresh ginger, grated
• 4g garlic cloves, minced
• 2 pounds boneless lamb, cut into ½-inch cubes
• 1 cup fresh, sweet, unflavoured yoghurt
• ¼ cup heavy cream
• 1 tablespoon rose water
• ¼ cup blanched almonds
  
  Preparation:

1. Begin by grinding the cumin and coriander seeds then mix in the red pepper.

2. Soak the saffron well in the hot milk.

3. In a large, shallow pan, begin heating the ghee or the clarified butter.

4. Mix in the onions, cloves, bay leaves and cinnamon or cardamom pods. Continue stirring while cooking over medium heat for about 15 minutes before adding in the ginger and garlic. Continue cooking and stirring, scrape the bottom of the pan also, until the onions turn reddish brown.

5. Pour in the ingredients in step 1 and continue to cook while stirring for 10 seconds.

6. Use paper towels to dry the meat.

7. Stir in only half of the meat, increase the heat to medium high and cook while stirring for a couple of minutes. Make sure that all the meat is well coated in spices.

8. Stir in the rest of the meat and repeat the process, scrape also the bottom of your pan. You may add some water if it gets too dry.

9. Increase the heat to medium and add the yoghurt slowly. Add 1 tablespoon, stir well, then add another tablespoon, repeat this process for the remainder of the yoghurt. Reduce the heat to low, cover the pan and let it simmer for 1 ½ hours. Again, you may add some water if necessary. Once the meat is tender, sprinkle some salt to taste.

10. Stir in the cream and proceed to cook until the sauce thickens. Pour in the saffron and the rose water, now heat the mixture thoroughly.

11. Fry your almonds with a little oil until it turns a golden brown. Serve the lamb while still hot, garnished with the prepared almonds. Serve it with either a pilaf or just any naan bread.