Lamb Korma

Name: Lamb Korma
Ingredients: 2-1/2 lb. lamb, cut into pieces; 2 cloves garlic; 1/2 oz. fresh ginger; 2 cups cold water; 2 md. onions, finely chopped; 1/4 lb. ghee; butter; 1/2 cup yogurt; 2 tbsp. tomato paste; 1 tbsp. coriander powder; 2 cloves; 2 cardamoms; 1 tsp. turmeric; 1 tsp. cumin; 1 sm. stick cinnamon; Cayenne powder, to taste; Salt, to taste

17 ingredients

8 steps

Ingredients

2-1/2 lb. lamb, cut into pieces
2 cloves garlic
1/2 oz. fresh ginger
2 cups cold water
2 md. onions, finely chopped
1/4 lb. ghee
butter
1/2 cup yogurt
2 tbsp. tomato paste
1 tbsp. coriander powder
2 cloves
2 cardamoms
1 tsp. turmeric
1 tsp. cumin
1 sm. stick cinnamon
Cayenne powder, to taste
Salt, to taste

Directions

1

Mince garlic and ginger into a bowl and add 2 cups cold water.
2

Saute onion in half of the butter until transparent.
3

Add yogurt, tomato paste, spices, and salt.
4

Saute meat in another pan in remaining butter until golden.
5

Stir in the spice mixture; add some of the garlic-ginger infusion and simmer, covered, until meat is tender.
6

Add more garlic-ginger water from time to time, as necessary.
7

The sauce for korma should be very, very thick.
8

Correct seasonings and serve with cooked rice.