Lamb Korma

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

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.


  • Lamb Stew
  • ½ cup ghee or 2 tablespoons butter


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