Homestyle Indian Cooking/Pat Chapman

Lamb in Mild Creamy Sauce (Lamb Korma)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound fatless, boned lamb, cubed 2/3 cup ghee or vegetable oil 2 tablespoons Garlic Puree
1 tablespoon Ginger Puree 8 tablespoons Onion Puree 2 teaspoons sugar
1 teaspoon salt 1 cup plain yogurt 3/4 cup light cream
Akhni Stock SPICES 1 (WHOLE): 6-inch cinnamon stick 12 green cardamoms
10 cloves 8 bay leaves 1 teaspoon fennel seeds
SPICES 2 (GROUND): 1 teaspoon cumin 2 teaspoons coriander 2 teaspoons mild curry powder
TARKA (ADDITIONAL SPICING): 3 tablespoons ghee 1/3 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds
3 tablespoons finely chopped onion GARNISH: 2 teaspoons sliced almonds



1 Trim the meat of any gristle, etc., and preheat the oven to 375 F.
2 Heat the ghee or oil, then fry spices 1 for 1 minute, add the garlic puree and fry for 1 minute, the ginger puree for 1 minute, and the onion puree for 3 minutes. Add the sugar and salt.
3 While this is frying, make a paste of spices 2 and a little water, then stir-fry in into the puree mixture for a final couple of minutes.
4 Combine the spice mixture with the lamb, place in a casserole, and cook in the oven for 25 minutes.
5 Remove, inspect, and stir, then mix in the yogurt and cream. Return to the oven for 20 more minutes.
6 Meanwhile, cook the tarka (the additional spicing). Heat the ghee and stir-fry the seeds for 1 minute. Add the onion and fry until golden brown.
7 Remove the casserole from the oven, inspect, then stir in the tarka and, if necessary, a commonsense amount of akhni stock or water if it looks too dry. Taste for tendrness. Judge how much more baking you need to reach complete tenderness. It will probably need at least 10 minutes more. It can be served immediately, garnished with the sliced almonds, or reheated next day (some people prefer that, saying it is more marinated), or it can also be frozen.

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