Lamb Korma

• 2-1/2 lb. lamb, cut into pieces
• 2 cloves garlic
• 1/2 oz. fresh ginger
• 2 cups cold water
• 2 md. onions, finely chopped
• 1/4 lb. ghee
• butter
• 1/2 cup yogurt
• 2 tbsp. tomato paste
• 1 tbsp. coriander powder
• 2 cloves
• 2 cardamoms
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 sm. stick cinnamon
• Cayenne powder, to taste
• Salt, to taste

1. Mince garlic and ginger into a bowl and add 2 cups cold water.
2. Saute onion in half of the butter until transparent.
3. Add yogurt, tomato paste, spices, and salt.
4. Saute meat in another pan in remaining butter until golden.
5. Stir in the spice mixture; add some of the garlic-ginger infusion and simmer, covered, until meat is tender.
6. Add more garlic-ginger water from time to time, as necessary.
7. The sauce for korma should be very, very thick.
8. Correct seasonings and serve with cooked rice.

lamb, garlic, fresh ginger, cold water, onions, ghee, butter, yogurt, tomato paste, coriander powder, cloves, cardamoms, turmeric, cumin, cinnamon, cayenne powder, salt

Taken from www.foodgeeks.com/recipes/5039 (may not work)