Lamb Korma

Serves about 4 people as a main meat dish

A popular Indian restaurant dish from the South of India. While its usually served mild in restaurants, this recipe makes a hot dish, in the tradition of southern India. If you want a mild dish, just use a hint of green chilies.

• 1 lb. Lean lamb, free of fat, cut into 1 inch cubes
• ½ tsp. Saffron (this is what makes the dish! don't scrimp!)
• ¼ cup Boiling Water (to soak the saffron in)
• ½ cup Unsalted cashew nuts
• 2-3 tsp Green Chili paste (or 3 fresh green chilies)
• 1½ tbsp. Fresh ginger, chopped
• 1 inch Stick cinnamon
• ½ tsp. Cardamom seed
• 6 Cloves
• 3 cloves Garlic, finely chopped, or even better use a garlic press
• 2 tsp. Coriander powder
• ½ tsp. Cumin seed
• 1¼ cups Water
• ½ cup Ghee (clarified butter) melt the butter and skim off the milky "gunk")
• 1¼ cup Large onion sliced
• 1 tsp. Salt
• 1 cup Yogurt
• tbsp. Fresh Coriander, chopped

Directions

1. Place the saffron in a small bowl and pour 3-4 tablespoons of the hot water on to it. Let it steep for 10 minutes
2. Add the cashew nuts, chili paste, chopped ginger, cinnamon stick, cardamoms, cloves, garlic coriander and cumin seeds to a blender, along with the 1¼ cups of water. Blend for 2 minutes until you have a smooth puree. If you want a mild dish (and many people do) limit the chili paste to ½ teaspoon.
3. In a large saucepan, heat the ghee until it is very hot. Fry the onions until golden brown. Add the salt, the blended spices and the yogurt. Cook gently for 5 minutes stirring occasionally.
4. Add the lamb cubes, and stir them in well. Add the saffron and the water it has been soaking in. Reduce the heat to low, cover, and simmer gently for 20 minutes.
5. Add the fresh coriander a cook for another 10 minutes, until the lamb is tender.

Keywords: Lamb, Indian