Lamb Korma

• 2 cups onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon gingerroot, grated
• 1/4 cup usli ghee or 1/4 cup cooking oil
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground mace
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground turmeric
• 3/4 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 1 1/2 lbs boneless lamb, cut into 3/4 inch pieces (I have subbed pork tenderloin)
• 1/4 cup water
• 1/2 cup plain yogurt
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons cilantro, snipped

1. In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
2. Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
3. Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
4. Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
5. To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

onions, garlic, gingerroot, usli ghee, garam masala, ground cumin, ground mace, salt, ground cinnamon, ground turmeric, paprika, ground red pepper, boneless lamb, water, plain yogurt, sour cream, flour, cilantro

Taken from www.food.com/recipe/lamb-korma-482646 (may not work)