Korma Ahmedshahi

Ahmedshah was a drama coach in the court of Nepal but he was better cook than a dramatist.

Recipe from `Cooking delights of The Maharajas'

 I have just added red chilli pwd to give colour to the korma and lessened the amount of peppercorn pwd used in the recipe.

Ingredients :
Mutton or lamb pieces from leg - 1 kg ,
Onion- 4 medium size or 240 gms - ( finely sliced ),
Curd - 240 gms,
Ginger shredded or paste - 4 tsp,

Corriander pwd - 4 tbsp,
Cumin seeds - 3 tsp,
Ani seeds ( saunf )- 2 tsp( powdered),
Black pepper pwd - 1/4 tsp,
Garam masala - 1 tsp,
Salt to taste ,
Oil - 3 tbsp ,
Ghee - 1tbsp.
Water - 2 cups or 500ml.
 saffron water and kewda water ( optional ).

Method :

Heat ghee and oil and fry the onions till golden brown.

 Add meat and salt and cover and cook in medium heat till the juices run dry then add 2 cups of water .

Let it come to boil then lower the heat .Cover and let it cook till the meat is tender and there is less of broth .

Add the dry ingredients - ginger ,corriander pwd ,red chilli pwd ,ani seeds pwd ,pepper pwd ,and garam masala pwd .Raise the heat to medium and stir fry for  a minute .

Lower the heat and  then add the beaten curd. Mix, and  put on dum for 10 to 15 minutes. 

 Open the lid after 15 minutes. The curd has dried up and oil  will seen at  the sides.
Taste salt .Close gas.

This is a very easy recipe .The main recipe does not even fry the powdered spices but is mixed with the curd and put on dum.

This recipe has a thick gravy .

It goes very well with hot roti , green salad and raita.