Title: Lamb Korma
Servings: 1

Ingredients

2 1/2 lb lamb; cut into pieces
2 garlic cloves
1/2 oz ginger; fresh
2 c water; cold
1 onions; finely chopped (up
-to 2)
1/4 lb butter (should -be ghee instead)
1/2 c yoghurt
2 tb tomato paste
1 tb coriander powder
2 cloves
2 cardamoms
1 ts turmeric
1 ts cumin
1 stick cinnamon; small
1 cayenne powder to taste; the
- more the merrier
1 salt to taste

Instructions

Mince garlic and ginger into a bowl and add 2 C. cold water.

Sauté onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt.

Sauté meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.)

Correct seasonings and serve with cooked rice.