Lamb Korma

Cooking time: 2 hours

Serving: 4

Ingredients

500g	Lamb, cubed
4 tbsp	Natural Yogurt
3	Onions, chopped
2	Cloves Garlic, chopped
3 cm	Ginger
3 tbsp	Ghee
8	Black Peppercorns, crushed
4	Green Cardamom pods, coarsley crushed
2	Cloves, crushed
1 tsp	Chilli Powder
2 tsp	Ground Coriander
2 cup	Water
	Salt, to taste
	Fresh Coriander, chopped

Method

• Place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
• Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and lamb. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
• Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
• Add the chilli powder and ground coriander. Stir well, then add the yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
• Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
• Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander.