Name: Lamb Korma
Ingredients: 2 1/2 lb Lamb; cut into pieces; 2 Garlic cloves; 1/2 oz Ginger; fresh; 2 c Water; cold; 1 Onions; finely chopped (up to 2); 1/4 lb Butter (undoubtably should be ghii, instead); 1/2 c Yoghurt; 2 tb Tomato paste; 1 tb Coriander powder; 2 Cloves; 2 Cardamoms; 1 ts Turmeric; 1 ts Cumin; 1 Stick cinnamon; small; Cayenne powder to taste; the more the merrier; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Meats	Fusion		1	Servings

INGREDIENTS

2 1/2	lb	Lamb; cut into pieces
2		Garlic cloves
1/2	oz	Ginger; fresh
2	c	Water; cold
1		Onions; finely chopped (up to 2)
1/4	lb	Butter (undoubtably should be ghii, instead)
1/2	c	Yoghurt
2	tb	Tomato paste
1	tb	Coriander powder
2		Cloves
2		Cardamoms
1	ts	Turmeric
1	ts	Cumin
1		Stick cinnamon; small
		Cayenne powder to taste; the more the merrier
		Salt to taste

INSTRUCTIONS

(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 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.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 17, 1997

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