Korma

1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste with ¼ pint of water 3) Soak the saffron in warm milk for 10 minutes. 4) Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cok for 10 minutes or so. 5) Add the meat, mixing in well. Simmer for about 1 About 10 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 cream, fresh coriander and salt to taste. Garnish with lemon juice if liked.

Note.

1) Coriander. You may know it as "cilantro or Chinese parsley" 2) Cassia bark. Similar to cinnamon but with a sweet musky fragrance. 3) When frying the spices use a gentle heat as they are easily burnt!!

True kormas ar spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken (my favourite), duck, lamb, beef or mutton and should be served with plain or pullao rice.

* Life's a beach... Perth, Western Australia. *

msgedsq 2.0.6b MAXIMUS Conf: 14/Cooking Msg: 416 04-15-93 09:58 From: Catherine

-=> Quoting Alain Lachapelle to All <=- AL> Here in Montreal it's very difficult to find guacamole in stores. AL> They do sell corn chips and salsa, but guacamole - not! AL> So I made some, from a very basic recipe: AL> I reckon this is very basic. I like it, but it's kind of bland. It AL> doesn't have the zest of guacamole I tasted in the U.S. AL> So, what are the variations on this basic theme? ;-)

Your Korma is ready. Bon appetit!