Our palattes were in the mood for something exotic tonight. One of my favorite ethnic cuisines is Indian and the fragrant spices seemed to be just what we needed. Tonight I made a lamb korma curry.

Korma is a type of mild curry dish from Indian and is often made with a yogurt sauce, cream or peanuts. The flavor is based on a mixture of spices, combined with yogurt and/or cream kept below curdling temperature and incorporated slowly and carefully.

Here is my recipe for Lamb Korma Curry. Note there are a few traditional Indian ingredients, which I purchased from an Indian market:

1.5 lb lamb chops

1 large onion, chopped
2oz ghee
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon fenugreek

2 cardamom pods, crushed
1 teaspoon hot chilli powder

1 tablespoon sugar
2 cups water or beef broth
1-2 baking potatoes, chopped
1 cup frozen peas

1 cup plain yogurt
salt & pepper, to taste

In a dutch oven, heat ghee and saute onions, garlic.

When onions have softened, add lamb and brown.

Add the remaining ingredients except the potatoes, peas and yogurt.
Stir and cover, allowing the lamb to simmer on low.
Simmer for about 30-45 minutes to ensure the lamb is tender.
After 30 minutes, add chopped potatoes. Cover & simmer.
After 45 minutes, add frozen peas and stir.
Remove from heat and stir in yogurt.
Allow it to rest covered for 5-10 minutes before serving.