Malai Korma (East Indian Lamb In Almond Cream

Recipe Ingredients

2 lbs	908g / 32oz	Boneless lamb - diced
1/2 teaspoon	2.5ml	Powdered ginger
3 teaspoons	15ml	Turmeric
2 cups	125g / 4.4oz	Chopped onions
1 cup	237ml	Plain yogurt
1/2 cup	118ml	Boiling water
1 cup	93g / 3.3oz	Ground blanched almonds
1/2 cup	118ml	Heavy cream
1		Bay leaf
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Dried ground chili peppers

Recipe Instructions

Trim fat from the lamb. Toss the lamb with ginger, 1/2 of the onions and 1/2 of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes.

Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the remaining water, re-cover and cook 15 minutes.

Mix the almonds, crea, bay leaf, salt, ground chili peppers and reserved turmeric and onions. Add to the meat; re-cover and cook overy low heat for 15 minutes. Discard bay leaf and add more seasoning if desired.

Source:
Laxmi Hiremath in the San Francisco Chronicle, 6/92

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