A Delicious & EASY to Make Creamy Indian Lamb Korma Curry. Made from a simple & "authentic" home recipe. Very easy to cook on the stove top. The Spicy Aroma will have them lining up at the door, it's always a HUGE hit!
In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
Season the diced lamb with half the spice mixture and salt.
Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
Season lamb with the spices brown in the saucepan and set aside on a plate.
Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
When Lamb is tender, remove from the heat and stir through the yogurt.
Serve immediately with steamed rice and chapati bread.