Lamb korma

I made it last night. Was delicious. But was in a hurry and didn’t measure anything. Basic procedure is right, just adjust seasonings to taste.

First, watched this for inspiration. 

But it was too long and fussy, so skipped a bunch of steps. Started with a two pound hunk of boneless leg of lamb, cut into cubes.

Grind spices: cumin, cloves, cinnamon, black and green cardamom, coriander, kichiri, pepper, salt, red pepper. 

Add dried coconut and almonds. Grind more. 

Coat meat chunks with spice mix

Fry a chopped onion with the meat, Brown on all sides. 

In blender, mix one container Greek yogurt, 1 onion, 1 small can tomato sauce, ginger, garlic, blend into smooth paste. 

Add to meat, stir well, let simmer until meat is cooked through. Cover and cook longer for more tender, or eat as is if hungry. 

Can also do in slow cooker.

Serve with rice. 

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