Lamb Korma

• 2 tablespoons ghee or 2 tablespoons oil
• 1 onion, sliced
• 700 g mutton
• 2 green cardamoms
• 2 black cardamom pods
• 2 bay leaves
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 3 -4 teaspoons yogurt
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 pinch black pepper
• salt
• 1 cup chicken stock or 1 cup water
• 6 -7 saffron strands, soaked
• 2 tablespoons cream (optional)

1. Heat ghee in a deep pan over medium heat.
2. Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and saute.
3. Add the finely sliced onions and saute till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.
4. Add the lamb, stirring constantly till it changes colour.
5. Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.
6. Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.
7. Mix in black pepper powder,saffron.
8. Garnish with thin deep fried onion rings, cream and serve hot.

ghee, onion, mutton, green cardamoms, black cardamom pods, bay leaves, cloves, cinnamon, garlic, ginger paste, yogurt, coriander powder, red chili powder, black pepper, salt, chicken, saffron strands, cream

Taken from www.food.com/recipe/lamb-korma-215206 (may not work)