Bollywood Bites Lamb korma recipe

1. Lamb Korma Recipe
Yield : 4 people
Ingredients
1.
o Ingredients for spice paste:
o 10 black peppercorns
o 6 green cardamom pods
o 3-4 whole cloves
o 10-12 fresh curry leaves (kadi patha)
o 1 whole dried red chile
o 1 bay leaf
o 2 tbsp unsweetened shredded coconut
o 1/4 cup blanched almonds
o Ingredients for curry:
o 1.5 lbs lamb (or veal or goat or even beef), cut into chunks
o 1-2 tsp of meat tenderizer powder (optional)
o 2 onions, finely chopped
o 3 tbsp canola oil
o 2 tsp garlic paste
o 2 tsp ginger paste
o 1 heaping tsp ground coriander (dhania powder)
o 1/2 - 1 tsp red chilli powder (per your taste)
o 1.5 tsp salt
o 1/2 cup plain yogurt, whipped till smooth
o 1/2 tsp garam masala
o 3 cups water
o 1/4 cup heavy cream (optional)
o Chopped cilantro or mint to garnish

2. Preparation
1. For the spice paste, combine the ingredients in a spice grinder and grind to a paste,
using a little water if necessary. Set aside. Sprinkle the meat with the tenderizing
powder, if using, and set aside for 45 mins (I did, but just because I had it on hand).
2. Heat the oil on med-high in a large saucepan, and saute the chopped onions till
golden brown. Then add the ginger-garlic pastes and saute for another minute.
3. Now add in the spice paste, along with your meat. Cook, stirring often, until the
meat begins to brown, 6-10 mins.
4. Follow this with the ground coriander, salt and chilli powder, stirring for another
1-2 mins. Now slowly add in the yogurt, a little at a time, incorporating it well by
continuously stirring the mixture and getting all the meat coated.
5. As this mixture starts to stick to the bottom, add in the garam masala, and top the
whole thing off with water. Stir well. Turn the heat down to medium. Cover and cook
till meat is tender - about 30-40 mins.
6. Taste for salt! Add in a drizzle of cream just before you turn off the heat (this helps
to thicken the korma, make it smoother and richer, as well as take some of the edge
off the spices). Garnish with lots of chopped cilantro or mint before serving with hot
naan or parathas.