Korma (kohr-muh) is a method of cooking similar to braising. The braising is usually done with yogurt or cream and sometimes with water or stock. The result is a rich, spicy, but not pungent, dish with a thick gravy. A korma can be made with most a kinds of meat, poultry and vegetables. Serve this lamb korma with chappatis or any other Indian bread such as naan or tandoori rod.
2 medium-sized onions, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
3 garlic cloves, crushed
½ teaspoon powdered saffron
5 fl. oz. yogurt
2 lb. boned leg of lamb, cut into small cubes
2 oz. butter
½ teaspoon hot chilli powder
1 teaspoon dill seed, lightly crushed
1 teaspoon salt
2 oz. ground almonds
5 fl. oz. double cream
In a large mixing bowl, combine half the onions, half the ginger, half the garlic, the saffron and 2 to 3 tablespoons of the yogurt. Mix in the meat and turn and toss the pieces so that they are all well coated. Set aside to marinate for 1 hour.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the remaining onions, ginger and garlic. Fry, stirring occasionally, for 10 to 12 minutes or until the mixture is a deep golden brown. With a slotted spoon, transfer the onion mixture to a plate.
Add the meat mixture to the saucepan, adding more butter if necessary.
Turning and tossing the cubes of meat, fry them well for 7 to 8 minutes, or until the cubes are well browned. Moisten the meat during frying with a spoonful or two of the yogurt. As it dries, add more yogurt.
Stir in the onion mixture, the chilli powder, dill seed, salt and any remaining yogurt. Reduce the heat to low and, stirring occasionally, continue cooking the meat, adding a spoonful or two of water if the mixture gets too dry, for 25 to 30 minutes or until the meat is tender.
In a small bowl, mix the almonds with the cream. Stir it into the lamb mixture. Cover the pan and cook the korma over very low heat for 15 minutes.
Transfer the korma to a warmed serving dish and serve immediately.