LAMB: Lamb is delicious when curried. This is first of a few curry lamb recipes.

LAMB KORMA:



2 lb. lean lamb, cubed

marinating ingredients:

1 tbsp. each sesame seeds & white poppy seeds
2 oz. blanched almonds
2 fresh green chillies, seeded
6 cloves garlic, sliced
1 piece fresh ginger, sliced
1 onion, finely chopped

3 tbsp. ghee**** or cooking oil

spice mix:

6 green cardamom pods
1 piece cinnamon stick, 2-inch long
4 cloves
1 tsp. each ground cumin & ground coriander

salt to taste

1 ¼ cups whipping cream

½ tsp. cornstarch



Heat a heavy skillet without oil or liquid over low heat to dry toast marinating ingredients, stirring continuously, for a few minutes. Remove from heat and let cool. Blend mixture in a food processor into a fine and smooth paste.

Add ghee or oil to pan and fry cardamom pods, cinnamon and cloves for 1 to 2 minutes over low to medium heat. Add lamb, ground cumin and the prepared paste. Stir well to coat meat with the rest of the ingredients. Add salt to taste, and bring mixture to a gentle boil. Cover pan and cook over medium-low heat until lamb is cooked to desired tenderness, checking after half hour of cooking.

Remove pan from heat and let cool slightly. Mix cream with cornstarch and stir it into lamb. Bring back to a gentle boil and simmer for 1-2 minutes. Serve hot.


****Ghee is Indian clarified butter. It gives food a rich buttery flavour and is good for cooking because it can withstand higher temperature without burning.

To make it at home: Melt butter in a heavy stainless steel pan over medium heat. When butter has melted, turn heat down to low and allow butter to boil for 15 to 20 minutes to evaporate the water and allow the milk solids to settle at the bottom of the pan. Strain ghee and cool; then store in airtight glass jar at room temperature until ready to use****