Lamb Korma

Ingredients for 4 servings:

• 600 g lamb
• 1 onion(s)
• 1 tbsp garlic, squeezed
• 1 tbsp ginger root, finely chopped or paste
• 5 cloves
• 5 cardamom pods, broken open
• 1 tsp cumin, ground
• 1 tsp ground turmeric
• ½ tsp allspice, ground
• 1 tbsp coriander leaves, fresh or paste
• 3 tbsp tomato paste
• 250 ml sweet cream
• 200 ml water
• 1 vegetable stock cube, for 1/2 liter
• salt and pepper
• 70 g coconut cream, or ground almonds, to thicken
• possibly raisins or cashew nuts
• Ghee or coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Indian curry, also works with chicken

Dice the lamb. Chop the onion. Add a little fat to a pot and brown the lamb. Add the onion, garlic, all the spices, pepper, and salt. Add the tomato paste and mix well. Deglaze with water and cream. Add the stock cube and simmer with the lid on low for about 75 minutes. Chicken cooks faster, of course. Thicken with coconut cream or almond flour toward the end of the cooking time. Add raisins and cashews, if desired. I serve this with basmati rice, naan bread, and mango chutney.