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![]() 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 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 Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour. 3 Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften. 4 Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over. 5 Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined. 6 Simmer uncovered until the liquid is absorbed. 7 Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed. 8 Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally. 9 Serve with rice, raitas and relishes.
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korma, lamb |
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