Shahi Korma

Ingredients

6 gr cumin seeds
8 gr coriander seeds
6 gr cayenne
1 gr saffron threads
45 ml milk
85 gr ghee
2 onions
5 black cardamom pods
3 bay leaves
1 ginger
4 garlic
2 lamb
60 ml cream
16 ml rose water
24 gr blanched almonds
1/2 meat the spice mixture
1 at a time

Instructions

a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread. NOTE: Ghee is sold in Indian markets. San Francisco Chronicle, 1. 81168831168.83.