Malai Korma (East Indian Lamb In Almond Cream

Course : Curry
Serves: 4
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2 pounds boneless lamb -- diced
1/2 teaspoon powdered ginger
3 teaspoons turmeric
2 cups chopped onions
1 cup plain yogurt
1/2 cup boiling water
1 cup ground blanched almonds
1/2 cup heavy cream
1 piece bay leaf
1 1/2 teaspoons salt
1/4 teaspoon dried ground chili peppers

Preparation / Directions:

Trim fat from the lamb. Toss the lamb with ginger, 1/2 of the onions and 1/2 of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes. Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the remaining water, re-cover and cook 15 minutes. Mix the almonds, crea, bay leaf, salt, ground chili peppers and reserved turmeric and onions. Add to the meat; re-cover and cook overy low heat for 15 minutes. Discard bay leaf and add more seasoning if desired.

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