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Lamb Korma lamb, indian 2 1/2 lb lamb, cut into pieces 2 garlic cloves 1/2 oz ginger, fresh 2 cup water, cold 2 medium onions, finely chopped 1/4 lb butter (undoubtably should 1 be ghii, instead) 1/2 cup yoghurt 2 tablespoon tomato paste 1 tablespoon coriander powder 2 cloves 2 cardamoms 1 teaspoon turmeric 1 teaspoon cumin 1 stick cinnamon, small 1 cayenne powder to taste 1 the more the merrier 1 salt to taste Mince 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 garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.) Correct seasonings and serve with cooked rice. (from Diipak's book in India, ~1970) FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 02 Nov 97 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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