Lamb Korma -- serves 4
1 ½ tablespoons Garam Masala
½ teaspoon mace or nutmeg
2 t. fresh, minced ginger
2 cloves garlic, minced
1 hot chili, minced or
¼ teaspoon cayenne
2 teaspoons salt
1.5 pounds lamb shoulder, cut into bite-sized cubes
2 tablespoons butter or oil
1 onion, chopped
10 raw cashews or almonds, soaked in just enough boiling water to cover
1 cup yogurt (whole milk is best)
Toss the lamb with the salt. In a mortar & pestle or food processor, grind the dry spices into a paste with the garlic, chili, nuts, and ginger. Toss the lamb with this paste. Marinate the lamb 1 hour to overnight. Sauté the onion in the butter until browned lightly. Add the meat and cook for 5-7 minutes. Bring to a bubble. Turn the heat down, cover the pot, and cook for 1 ½ to 2 hours. Stir in the yogurt. Serve with rice and green beans.
