Yield: 1 Servings
|2½ pounds||Lamb; cut into pieces|
|½ ounce||Ginger; fresh|
|2 cups||Water; cold|
|1||Onions; finely chopped (up to 2)|
|¼ pounds||Butter (undoubtably should be ghii, instead)|
|2 tablespoons||Tomato paste|
|1 tablespoon||Coriander powder|
|1||Stick cinnamon; small|
|Cayenne powder to taste; the more the merrier|
|Salt to taste|
(from Diipak's book in India, ~1970) Monce garlic and ginger into a bowl and add 2 C. cold water.
Saute onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt.
Saute 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.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@...> on Sep 17, 1997