Lamb or Chicken Korma

Ingredients

• 2-2.5 lbs. lamb or chicken, cut into 1″ 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 yogurt

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 meat 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 meat and cook for 8 to 10 minutes, stirring constantly,until the meat cubes are browned all over.
5. Add the tomato paste and 2 tablespoons of the yogurt and stir until combined.
6. Simmer uncovered until the liquid is absorbed.
7. Add the remaining yogurt, 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.