Indian Lamb Korma
Ingredients
| 2 lbs lamb leg meat, cut into cubes | ||
| 2 onions, 1 chopped, 1 sliced | ||
| 2 tsp grated ginger | ||
| 4 garlic cloves | ||
| 2 tsp ground coriander | ||
| 2 tsp ground cumin | ||
| 1 tsp cardamom seeds | ||
| 1/4 tsp cloves | ||
| 1/4 tsp ground cinnamon | ||
| 3 long green chilies, seeded and chopped | ||
| 2 tbs ghee or oil | ||
| 2 and 1/2 tbs tomato paste | ||
| 1/2 cup plain yogurt | ||
| 1/2 cup coconut cream | ||
| 1/2 cup ground almonds | ||
| toasted slivered almonds for garnish | ||
| kosher salt and black pepper to taste |
- Trim any excess fat of sinew from the lamb, cut into 1 and 1/4 inch cubes and put into a large bowl.
- Put the chopped onion, ginger, coriander, cumin, cardamom seeds, cloves, cinnamon, chili and 1/2 tsp salt in a food processor and process into a smooth paste.
- Add the spice paste to the lamb and mix well to coat. Let marinate for 1 hour.
- Heat the ghee or oil in a large sauce pan, then add the sliced onion and cook, stirring over low heat for 7 minutes, or until the onion is soft.
- Increase the heat to medium-high and add lamb mixture and cook stirring constantly, for about 8 minutes or until lamb is slightly browned.
- Stir in the tomato paste, yogurt, coconut cream and ground almonds, then reduce heat to a simmer, cover and stir occasionally for about 1 hour or until meat is very tender.
- Add a little water if the mixture becomes too dry.
- Season with salt and pepper and garnish with slivered almonds.
- Serve with basmati rice.
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