Dhaniwal Korma

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes
• 2 cups water
• 1/2 teaspoon turmeric
• salt, to taste
• 2 black cardamom pods
• 2 tablespoons oil
• 2 onions, sliced in half rings
• 5 black peppercorns
• 3 whole cloves
• 3 cardamom pods
• 1 (1 1/2 inch) cinnamon sticks
• 4 cups yogurt, stirred lightly
• 5 garlic cloves, pressed
• 1 bunch cilantro, chopped
• 1 teaspoon cracked black pepper

Recipe

• 1 combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. remove meat, reserving broth.
• 2 heat oil in a large skillet. add onions and sauté until reddish brown and crisp. remove and drain on paper towels.
• 3 add spices to the skillet and stir. add yogurt and garlic. cook, stirring constantly, until mixture has reduced to a thick sauce.
• 4 add meat to the yogurt sauce. cook, stirring occasionally, 3 to 4 minutes. add reserved broth. continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
• 5 crumble onions and sprinkle over meat. stir in cilantro and pepper. spoon off excess oil and remove whole spices before serving.
• 6 serve with rice.