Lamb Korma

• 5 tablespoons vegetable oil
• 6 cardamoms
• 6 cloves
• 6 black peppercorns
• 1 inch piece cinnamon stick
• 1 12 lbs lean lamb, cubed
• 5 shallots, chopped or 1 small onion
• 2 inches piece fresh gingerroot, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 12 cup plain yogurt
• 1 teaspoon garam masala
• salt
• chopped cilantro (optional)

1. Heat 4 tablespoons of the oil in a dutch oven, add the cardamoms, cloves, peppercorn, and cinnamon and fry for 1 minute.
2. Add the lamb, and fry well to brown all over; transfer the lamb to a dish and remove the whole spices and discard.
3. Add 1 tablespoon of oil to the dutch oven and fry the shallots (or onion), garlic, and ginger for 5 minutes.
4. Add the coriander, cumin, chili powder, and salt to taste and cook for 5 minutes, stirring to avoid burning.
5. Gradually stir in the yogurt until it is all absorbed.
6. Return the meat to the dutch oven and add sufficient water to cover the meat.
7. Bring to simmering point and cook for about 1 hour, or until the meat is tender.
8. Sprinkle the garam masala and cook, stirring for 1 minute.
9. Garnish with chopped cilantro, if liked, before serving.
10. Serve with steamed basmati rice and plain yogurt on the side.

vegetable oil, cardamoms, cloves, black peppercorns, cinnamon, lean lamb, shallots, fresh gingerroot, garlic, ground coriander, ground cumin, chili powder, yogurt, garam masala, salt, cilantro

Taken from www.food.com/recipe/lamb-korma-341130 (may not work)