Shahi Korma is a traditional dish from Indian cuisine characterized by its exquisite blend of spices and slow preparation that results in tender and flavorful meat. The word "Shahi" means "royal" or "regal" in Hindi, referring to its origins in Mughal palaces and courts, where this recipe was prepared for royalty due to its rich ingredients and indulgent flavor. In different Latin American countries and other regions, it may not have a direct equivalent name, but in some communities it is simply referred to as "meat curry" or "spiced stew," although the authenticity and spices used clearly distinguish it.
Shahi Korma has been influenced by Persian and Mughal gastronomy, which merged with the culinary traditions of the Indian subcontinent, resulting in a recipe that stands out for its use of nuts, complex spice blends, and a creamy base that may include yogurt or heavy cream. This recipe remains very popular in India, Pakistan, and Bangladesh, and its fame has crossed borders, reaching Latin American countries where lovers of exotic food have begun to explore its intense flavors and unmatched texture.
How to prepare Shahi korma
Place the garlic, ginger, almonds, and 6 tablespoons of water in a blender and mix until a paste forms.
Heat the oil in a wide, heavy pot, preferably non-stick or a wok, over medium-high heat.
When it is hot.
Place only enough pieces of meat so that they are spread out, not piled up, in a single layer.
Brown the pieces of meat on all sides, then remove them with a slotted spoon and place them in a bowl.
Brown all the meat in this manner.
Place the cardamom, cloves, and cinnamon in the hot oil.
Within seconds the cloves will expand.
Now add the onions.
Stir and fry the onions until they turn brown.
Reduce the heat to medium.
Add the blender paste as well as the cilantro, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it has also turned brown.
Now add the meat cubes as well as any liquid that has accumulated in the meat bowl, the salt, the cream, and the remaining water or broth.
Bring to a boil.
Cover, reduce the heat to low, and cook the lamb for 1 hour and the beef for 2 hours.
Stir frequently during this cooking period.
Remove the fat that rises to the surface.
Sprinkle the garam masala and mix.
