Lamb Korma

Ingredients

• 1 kg boneless lamb, cut into 3cm cubes
• 1 medium onion, chopped
• 2 teaspoons fresh ginger, grated
• 3 garlic cloves, roughly chopped
• 1 tablespoon coriander seed
• 2 teaspoons ground cumin
• 1 teaspoon cardamom pod
• 1/2 teaspoon salt
• 1 teaspoon chili flakes, depending on taste (less (or more)
• 2 tablespoons ghee
• 1 medium onion, extra, sliced
• 2 tablespoons tomato paste
• 1/2 cup yoghurt

Directions

1. 1

   Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).

2. 2

   Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.

3. 3

   Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.

4. 4

   Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.

5. 5

   Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.

6. 6

   Simmer uncovered until the liquid is absorbed.

7. 7

   Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.

8. 8

   Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.

9. 9

   Serve with rice, raitas and relishes.