*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Poultry or meat
      1/2   c            Cashews, almonds or mixture
      1/2                Inch chopped fresh ginger
    1                    Clove garlic chopped
    2                    Green chillies (optional)
      1/2   ts           Saffron
    2       tb           Warm milk
    1       tb           Ghee
    2       tb           Sunflower or corn oil
    1                    Medium onion chopped
    3       oz           Yoghurt
    3       oz           Cream
      1/2   c            Chopped fresh coriander
                         Lemon juice (optional)
    2                    Whole cardamoms
    3                    Whole cloves
    1                    Inch cassia bark
    1       t            Coriander seeds
    1       t            Cummin seeds
   1) Cut the meat into 1 inch cubes (the poultry on or
   off the bone, to taste) 2) Blend the nuts, ginger,
   garlic and chilles into a course paste with 1/4 pint
   of water 3) Soak the saffron in warm milk for 10
   minutes. 4) Heat the ghee and oil together, then fry
   the spices then onion until golden. Add the nut paste
   and yoghurt, and cok for 10 minutes or so. 5) Add the
   meat, mixing in well. Simmer for about 1 hour or until
   the meat is tender. Add water bit by bit if needed. 6)
   About 10 minutes before serving, squeeze the saffron
   strands in their bowl to get the most colour out of
   them then add in, with the milk. Add the cream, fresh
   coriander and salt to taste. Garnish with lemon juice
   if liked. Notes: 1) Coriander. You may know it as
   “cilantro or Chinese parsley” 2) Cassia bark. Similar
   to cinnamon but with a sweet musky fragrance. 3) When
   frying the spices use a gentle heat as they are easily
   burnt!! True kormas are spicy, not hot, and a Moghul
   creation. Their special feature is a creamy sauce with
   nut and safron. They can be made with chicken (my
   favourite), duck, lamb, beef or mutton and should be
   served with plain or pullao rice.
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