Recipe - Lamb Korma

2 One half pound Lamb; cut into pieces
2 Garlic cloves
One half ounce Ginger; fresh
2 cup Water; cold
1 Onions; finely chopped (up
to 2)
One fourth pound Butter (undoubtably should
be ghii, instead)
One half cup Yoghurt
2 tablespoon Tomato paste
1 tablespoon Coriander powder
2 Cloves
2 Cardamoms
1 teaspoon Turmeric
1 teaspoon Cumin
1 Stick cinnamon; small
Cayenne powder to taste; the
more the merrier
Salt to taste

(from Diipak's book in India, ~1970)

Monce garlic and ginger into a bowl and add 2 C. cold water.

Saute onion in half of the butter until transparent. Add yoghurt, tomato
paste, spices, and salt.

Saute meat in another pan in remaining butter until golden. Stir in the
spice mixture, add some of the garlicginger infusion, and simmer, covered,
until meat is tender. Add more garlicginger water from time to time as
necessary. (The sauce for korma should be very very thick.)

Correct seasonings and serve with cooked rice.

Posted to CHILEHEADS DIGEST V4 #126 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 17, 1997