| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”