Indian Lamb Korma with Cucumber Raita

Some have accused my recipes of being "Old Lady Bland" and not very exciting or exotic. I won't say who, but anyone who's involved in the imperial court system knows this person NEVER brings anything to the court functions where food is served except an appetite.

Anyway, I hope you'll like this Indian dish I found in one of the many (you have no idea) cookbooks I've collected over the years. You will need a crock pot for the main part of this meal.

Indian Lamb Korma

• 2 Large onions, chopped
• 2 tsp ginger, finely grated
• 3 cloves cloves garlic, minced
• 2 large dried chile peppers, seeded and de-stemmed, finely minced
• 2 tbsp vegetable oil
• 3/4 tsp ground turmeric
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 lbs boneless lamb, cut into 1" cubes
• 2/3 cup ripe tomatoes, chopped
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 cup water
• 1/2 cup heavy cream

1. In a medium skillet, saute the onion, ginger, garlic and chilies in the vegetable oil.
2. Add the turmeric, cumin and coriander to further flavor the vegetable oil.
3. Add the lamb to brown.
4. Once the lamb has browned, pour the skillet contents into the crock pot.
5. Add the tomatoes, ground cloves, ground cinnamon, ground cardamom, black pepper and water. Mix thoroughly.
6. Cover and cook on low 6 to 8 hours.
7. Thirty minutes before serving, stir in heavy cream and re-cover.

This dish makes about 6 servings.

Cucumber Raita

• 1 large cucumber, seeded and grated
• 1 tsp salt
• 1/2 cup plain yogurt
• 2 tbsp fresh mint, chopped

1. In a small bowl, sprinkle cucumber with salt, toss to coat and let stand for 5 minutes.
2. Drain off the cucumber liquid*.
3. Add yogurt and mint, toss to evenly coat.

Serve this with the korma for a delicious East Indian style dinner. Pita bread also goes well with this dish.

As always, eat and enjoy.

*Cucumber liquid makes an excellent face wash, so don't throw it out if you don't want to.