Cook The Book: Lamb Korma In An Almond-Saffron Sauce Recipe

Name: Cook The Book: Lamb Korma In An Almond-Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup slivered blanched almonds; One 1-inch piece fresh ginger, peeled and chopped; 2 good-sized cloves garlic, chopped; 3 tablespoons olive or canola oil; One 2-3-inch cinnamon stick; 8 cardamom pods; 5 whole cloves; 2 bay leaves; 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes; 3/4 teaspoon cayenne pepper; 1 1/4 teaspoons salt; 1/2 teaspoon saffron threads, crumbled; 1/2 cup heavy cream

Servings: persons

1/4 cup slivered blanched almonds
One 1-inch piece fresh ginger, peeled and chopped
2 good-sized cloves garlic, chopped
3 tablespoons olive or canola oil
One 2-3-inch cinnamon stick
8 cardamom pods
5 whole cloves
2 bay leaves
1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes
3/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon saffron threads, crumbled
1/2 cup heavy cream

1
Soak the almonds in 1/2 cup boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
2
Pour the oil into a medium pan and set over medium-high heat. When hot, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them for 5 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way. Now return the first batch of browned meat to the pan. Pour in the paste from the blender. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup slivered blanched almonds, One 1-inch piece fresh ginger, peeled and chopped, 2 good-sized cloves garlic, chopped, 3 tablespoons olive or canola oil, and more.

Yes, Cook The Book: Lamb Korma In An Almond-Saffron Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Lamb Korma In An Almond-Saffron Sauce

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