Lamb And Potato Korma

• 2 lbs. lamb
• 2 medium onion, finely grated
• 1/4 cup oil
• 1-1/2 tsp. ginger/garlic paste
• 1 heaping tsp. cayenne pepper
• 1/4 tsp. turmeric
• 1 tsp. salt
• 1 cup yogurt
• 2 cups water
• 6 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 tsp. shah zeera (black cumin)
• 1/4 cup cilantro
• 6-8 curry leaves
• 3-4 green chilies, slitted
• 4 medium potatoes, quartered

1. Wash and remove excess fat from meat, set aside.
2. In a pressure cooker or pot add oil and warm over medium-high heat. Add cardamom, cloves, cinnamon, and zeera.
3. When it sputters, add the meat, onion, ginger/garlic, cayenne, salt, and turmeric. Brown the meat.
4. Cover and cook for 15 minutes in pressure cooker or 1 hour in a regular pot.
5. The meat should not be fully done at this point.

lamb, onion, oil, gingergarlic, cayenne pepper, turmeric, salt, yogurt, water, cardamom pods, cloves, cinnamon, shah zeera, cilantro, curry, green chilies, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7888 (may not work)