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LAMB KORMA
  • 2.5 lb. lamb, cut into pieces
  • 2 garlic cloves
  • 1/2 oz. ginger, fresh
  • 2 C. water, cold
  • 1-2 onions, finely chopped
  • 1/4 lb. butter (undoubtably should be ghii, instead)
  • 1/2 C. yoghurt
  • 2 Tbs. tomato paste
  • 1 Tbs. coriander powder
  • 2 cloves
  • 2 cardamoms
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 stick cinnamon, small
  • cayenne powder to taste -- the more the merrier
  • salt to taste
    1. 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.
    2. 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.

     
    		 
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