Lamb stew with yogurt

Ingredients for 4 servings:

• 2 kg boneless lamb
• 1 onion(s), chopped
• 2 tsp fresh ginger, grated
• 3 garlic cloves, crushed
• 1 tbsp coriander
• 2 tsp cumin, ground
• 1 tsp cardamom
• ½ tsp salt
• 2 tbsp ghee or clarified butter
• 1 onion(s), cut into rings
• 2 tbsp tomato paste
• 125 ml yogurt
• 1 pinch(s) of cayenne pepper
• possibly water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Korma

Trim the meat of fat and tendons, cut into approximately 3 cm cubes, and place in a bowl. Blend the chopped onion, ginger, garlic, coriander, cumin, cardamom, salt, and cayenne pepper in a blender until smooth. Add the spice mix to the meat, mix well, and let stand for about 1 hour. Heat ghee or clarified butter in a saucepan. Sauté the sliced ​​onion until softened, stirring constantly. Add the lamb spice mix and cook over medium heat for about 8-10 minutes, stirring constantly, until the lamb cubes are browned all over and the liquid has reduced. Add the tomato paste and 2 tablespoons of yogurt, and mix well. Simmer uncovered until the liquid has completely evaporated. Now add the remaining yogurt in 2 tablespoons portions, stirring occasionally until the liquid has almost reduced. Cover and cook over low heat for about 30 minutes, stirring occasionally. If the dish becomes too dry, add a little water.