Karim's Korma (Goat Curry)
Judy Bolton
- From Saveur Magazine
(Goat Curry)
Serves 4 A 6
This recipe is for an adaptation of a dish served at Karim's and employs a
technique called bhoona, in which the meat, spices, and wet ingredients
are stewed together until the mixture reduces and the main ingredient
browns.
9 cloves garlic, chopped
3 lbs. bone-in goat shoulder, trimmed and cut into
4" pieces
4 cups plain yogurt
2 Tbsp. amchoor (sour mango powder)
1 Tbsp. cardamom pods
1 Tbsp. ground coriander
1 Tbsp. whole black peppercorns
2 tsp. cumin seeds
2 tsp. kashmiri red chile powder or paprika
1 tsp. whole clove
3 cups canola oil
1 3" piece peeled ginger, julienned
Salt
6 shallots, thinly sliced
Puree garlic and 1a3 cup water in a blender. Put garlic paste, goat,
yogurt, amchoor, cardamom, coriander, peppercorns, cumin, chile powder,
cloves, 2 to 3 cup oil, ginger, and salt to taste into a pot; stir. Bring
to a boil; reduce heat to medium. Boil gently, stirring and scraping up
browned bits from bottom of pot, until meat is tender, about 2 hours.
Heat remaining oil in a pot over medium heat until oil registers 325 on a
deep-fry thermometer. Add shallots and cook, stirring constantly, until
brown, 3 to 5 minutes. Using a slotted spoon, transfer shallots to a paper
towel-lined plate. When cool, pulse shallots to a coarse paste in a spice
grinder. Add shallots and 2 cups water to pot and cook, stirring, until
goat is tender and beginning to brown and sauce is thickened, about 45
minutes more. Season with salt. Serve with basmati rice, if you like.
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