Title: Lamb Korma
Categories: Lamb Indian
Yield: 4 Servings

2 1/2	lb	Lamb, cut into pieces
2		Garlic cloves
1/2	oz	Ginger, fresh
2	c	Water, cold
2	md	Onions, finely chopped
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

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

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