Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Ethnic Foods Forum

Ethnic Foods Forum Includes Mexican, Japanese, Thai, etc.

Reply
 
Thread Tools Display Modes
  #1  
Old 02-21-2020, 03:23 PM
medtran49's Avatar
medtran49 medtran49 is offline
Pizza Chef
 
Join Date: Feb 2017
Location: S Florida
Posts: 1,259
Thanks: 2,608
Thanked 2,073 Times in 877 Posts
medtran49 is on a distinguished road
Default Beef or chicken korma

I got this recipe years ago from a grocery that is now closed when they had the beef on sale. I've added in my notes on things I do differently.

You could use the same amount of chicken, I would use thighs, and not add the chicken until about 40 minutes into the cook time for the sauce.

1-1/2 pounds chuck blade roast, cut into 1-inch cubes (cut a little smaller or cook a little longer than 1 hour)
1/2 can lightly salted, roasted cashews
2 tablespoons whole milk
2 green chilies, chopped
1/2 teaspoon saffron threads
1 tablespoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1/3 cups water, divided
2 cardamom seeds
1 1/2 cups chopped onion
1 cinnamon stick
3 ounces yogurt
3 whole cloves
3 ounces heavy cream
1 teaspoon coriander seeds
1/2 cup chopped fresh cilantro
1 teaspoon cumin seeds
1 lemon, juiced (didn't use that much, maybe a tblsp)
2 tablespoons sunflower oil
1 tablespoon butter
Salt, pepper to taste

Blend nuts, chilies, ginger and garlic into a course paste with 1/3 cup water (only use a little bit of water at first to make paste, then add rest - it will be needed as it cooks later); set aside. In a small saucepan, warm milk and soak saffron 10 minutes; set aside.

Combine cardamom, cinnamon, cloves, coriander and cumin. Heat oil and butter in a skillet and fry spices 1 to 2 minutes over medium heat. Strain oil and spices through cheesecloth. Return oil to pan and tie spices in cheesecloth.

Fry onion in oil until golden. Add nut paste, yogurt and spice bag. Cook about 10 minutes. Add beef and 1 cup water. Simmer 1 hour; remove spice bag.

Just before serving, squeeze saffron strands through cheesecloth into the milk for optimum color. Add saffron milk, cream and cilantro to braised dish. Return to simmer. Finish with fresh lemon juice and serve with jasmine rice and naan.

Last edited by medtran49; 02-21-2020 at 03:29 PM.
Reply With Quote
  #2  
Old 02-22-2020, 09:33 AM
Sass Muffin's Avatar
Sass Muffin Sass Muffin is offline
#coffeefreak
 
Join Date: Feb 2009
Location: Northern Ohio
Posts: 18,392
Thanks: 6,997
Thanked 12,058 Times in 5,152 Posts
Sass Muffin is an unknown quantity at this point
Default Re: Beef or chicken korma

Thank you!
__________________
'You don't need a silver fork to eat good food'
- Paul Prudhomme
Reply With Quote
The Following User Says Thank You to Sass Muffin For This Useful Post:
medtran49 (02-22-2020)
Reply

Tags
beef, chicken, korma

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gourmet Kitchen Inc. Recalls Various Beef and Chicken Products Due to Misbranding and waybomb Food Safety Forum 0 03-16-2015 06:09 AM
Another Ga. firm recalls beef and chicken on misbranding, undeclared allergen waybomb Food Safety Forum 0 01-19-2015 07:09 AM
Strawberry Vinaigrette Marinade for Pork & Chicken (and Beef) Keltin BBQ'ing / Smoking / Grilling Forums 10 05-07-2010 01:36 AM
Tired of beef/pork/chicken/beef/pork/chicken. High Cheese Introductions And Questions Forum 44 10-03-2009 01:07 AM
all-purpose rub for chicken, fish, pork, beef, or lamb BamsBBQ Sauces Forum : Hot, Spicy, Dry Rub, Marinade & Salsa 0 03-13-2009 07:52 PM




All times are GMT -4. The time now is 04:20 AM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright NetCookingTalk.com