Lamb Korma

Name: Lamb Korma
Yield: Makes 6 Main-Course Servings
Cuisine: India
Ingredients: ½ cup ghee or 2 tablespoons butter; 1 large onion, very thinly sliced; 2 tablespoons grated fresh ginger; Lamb Stew; 2 teaspoons ground cumin; ½ teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 cup heavy cream; 1 cup plain yogurt; 1 teaspoon ground cardamom; ¼ teaspoon ground cloves; Pepper; Salt

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This curry includes an assortment of fragrant spices, cream, yogurt, and a rather shocking amount of ghee, which is butter that has been cooked until it takes on a nutty flavor. In deference to the fat-conscious, the ghee can be replaced with a small amount of butter.

Ingredients

Lamb Stew
½ cup ghee or 2 tablespoons butter

Asia
India
Stew
Side dish
Main course
Gluten-free
Spicy

Method

Cook the stew as directed. About 30 minutes before the stew is ready, melt the ghee in a sauté pan over medium heat, add the onion, and cook, stirring occasionally, for about 15 minutes, or until all the liquid it releases evaporates. Add the ginger, cumin, nutmeg, cinnamon, cardamom, and cloves and stir over medium heat for about 2 minutes, or until the spices are fragrant. Pour in the cream a