The Menu
Lamb in Saffron and Cardamom Cream
Hot, cooked Basmati rice
Spinach With Chickpeas
fresh fruit, in season
The Recipes
Lamb in Saffron and Cardamom Cream
(Shahi Korma) - India
Yield: 6 servings
Saffron and spices really shine in this classic lamb dish. Slow cooking in broth and cream creates a flavorful gravy. Serve over rice for a satisfying meal. You may substitute beef for the lamb, but you may need to add additional liquid.
Pinch of saffron threads (about 1/8 teaspoon) *
1-1/4 cups heavy cream
8 cloves garlic
1 (1"
cube of fresh ginger, peeled
5 tablespoons blanched slivered almonds
1 cup water or beef broth, divided use
7 tablespoons vegetable oil
2 pounds boned lamb, cut into 1" cubes
10 whole cardamom pods
6 whole cloves
1 (1" stick of cinnamon
2 medium onions, peeled and chopped
1 teaspoon ground coriander
2 teaspoons ground black cumin
1/2 teaspoon cayenne pepper
1-1/4 teaspoons salt
1/4 teaspoon garam masala
Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside.
In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside.
Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm.
Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes.
Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired.
* Chef's Note:
Please take care to use saffron threads, as saffron is easily adulterated with turmeric and you will be spending money for a much cheaper imitation.
Serve with hot, cooked Basmati rice
Spinach With Chickpeas
adapted from Sauveur
Serves 4
* 1 Pound Fresh Spinach -- trimmed
* 2 Tablespoons Butter
* 3 Tablespoons Olive Oil
* 4 Medium Yellow Onions -- chopped
* 3 Inches Ginger Root -- chopped
* 7 Cloves Garlic -- peeled
* 2 Teaspoons Turmeric
* 1 Teaspoon Cumin
* 1/2 Teaspoon Coriander
* 1/2 Teaspoon Cayenne
* 1/2 Teaspoon Cardamom
* 28 Ounces Tomatoes
* 2 Cups Chickpeas -- undrained
* Salt And Pepper -- to taste
* 1 Lemon Lemon Juice
* 1 Medium Serrano Pepper -- minced
Blanche spinach in large pot for 2 minutes. Drain in cool water, squeeze out excess water and chip. In large pan, saute onions and serrano in butter & oil until brown. Puree in food processor the ginger and garlic then add to onions, simmer 10 minutes. Add spices and tomatoes, simmer 5 minutes. Add spinach and peas, simmer 30 minutes, adding water as needed. Garnish with lemon juice.
Serve fresh fruit, in season, for dessert.
Lamb in Saffron and Cardamom Cream
Hot, cooked Basmati rice
Spinach With Chickpeas
fresh fruit, in season
The Recipes
Lamb in Saffron and Cardamom Cream
(Shahi Korma) - India
Yield: 6 servings
Saffron and spices really shine in this classic lamb dish. Slow cooking in broth and cream creates a flavorful gravy. Serve over rice for a satisfying meal. You may substitute beef for the lamb, but you may need to add additional liquid.
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Pinch of saffron threads (about 1/8 teaspoon) *
1-1/4 cups heavy cream
8 cloves garlic
1 (1"
cube of fresh ginger, peeled5 tablespoons blanched slivered almonds
1 cup water or beef broth, divided use
7 tablespoons vegetable oil
2 pounds boned lamb, cut into 1" cubes
10 whole cardamom pods
6 whole cloves
1 (1"
stick of cinnamon2 medium onions, peeled and chopped
1 teaspoon ground coriander
2 teaspoons ground black cumin
1/2 teaspoon cayenne pepper
1-1/4 teaspoons salt
1/4 teaspoon garam masala
Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside.
In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside.
Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm.
Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes.
Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired.
* Chef's Note:
Please take care to use saffron threads, as saffron is easily adulterated with turmeric and you will be spending money for a much cheaper imitation.
Serve with hot, cooked Basmati rice
Spinach With Chickpeas
adapted from Sauveur
Serves 4
* 1 Pound Fresh Spinach -- trimmed
* 2 Tablespoons Butter
* 3 Tablespoons Olive Oil
* 4 Medium Yellow Onions -- chopped
* 3 Inches Ginger Root -- chopped
* 7 Cloves Garlic -- peeled
* 2 Teaspoons Turmeric
* 1 Teaspoon Cumin
* 1/2 Teaspoon Coriander
* 1/2 Teaspoon Cayenne
* 1/2 Teaspoon Cardamom
* 28 Ounces Tomatoes
* 2 Cups Chickpeas -- undrained
* Salt And Pepper -- to taste
* 1 Lemon Lemon Juice
* 1 Medium Serrano Pepper -- minced
Blanche spinach in large pot for 2 minutes. Drain in cool water, squeeze out excess water and chip. In large pan, saute onions and serrano in butter & oil until brown. Puree in food processor the ginger and garlic then add to onions, simmer 10 minutes. Add spices and tomatoes, simmer 5 minutes. Add spinach and peas, simmer 30 minutes, adding water as needed. Garnish with lemon juice.
Serve fresh fruit, in season, for dessert.
