True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice.
1/2lb (675 g)poultry or meat
1/2 cup cashew nuts or almonds (or mixture)
1/2 inch (i. cm) fresh ginger, chopped
1i clove garlic, chopped
2 green chillies (optional)
1/2 teaspoon saffron
2 tablespoons milk, warmed
1 tablespoon ghee
2 tablespoons sunflower or corn oil
1 medium onion, chopped
3 fl oz (75 ml) yoghurt
3 fl oz (75 ml) double cream
1/2 cup chopped fresh
coriander or parsley
lemon juice (optional)
2 whole green cardamoms
3 whole cloves
1 inch (2.5 cm) cassia bark
1 teaspoon coriander seeds
1 teaspoon white cummin seeds
1 Cut the meat into i inch (2.5 cm) cubes (the poultry on or off the bone, to taste).
2 Blend the nuts, ginger, garlic and chillies into a coarse paste with 1/4 pint (150 ml) water.
3 Soak the saffron in warm milk for 10 minutes.
4 Heat the ghee and oil together, then fry the spices then the onion until golden. Add the nut paste and yoghurt, and cook for io minutes or so.
5 Add the meat, mixing it in well. Simmer for about hour or until the meat is tender. Add water bit by bit if needed.
6 About ro minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the double cream, fresh coriander or parsley and salt to taste. Serve with lemon juice if liked.