'Royal' lamb or beef with a creamy almond sauce (Shahi korma) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

  • almonds
  • ground cayenne pepper
  • cinnamon sticks
  • whole cloves
  • ground coriander
  • ground cumin
  • fresh ginger
  • lamb shoulder
  • light cream
  • garam masala
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • rionafaith on September 19, 2016

    p. 65 -- Delicious! This is one of my favorite dishes to order at Indian restaurants, so obviously I had to try making it at home. I used boneless leg of lamb and made the recipe as written, except for halving the vegetable oil (7 Tbsp just seemed excessive) and using sliced almonds instead of slivered since that's what I had on hand (and as they just get thrown in the blender it's not like it matters). I was surprised that there are no raisins/sultanas called for in this recipe, as I'm used to having a few of them in korma, so I might throw in 1/4 cup or so of them next time. However I was very pleased with the spice level and flavor here, as sometimes this dish borders on TOO mild and sweet, but this one actually has a little bit of kick. I served with the suggested accompaniment of cauliflower with potatoes (p. 109) and homemade naan (p. 139).

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