Korma is a dish from South Central Asia consisting of meat and/or vegetables braised in a spiced sauce made with yogurt or cream.
2 lb lamb, cubed
1 1/2 cups chopped onion
3 Tbsp butter or cooking oil
8 cardamom pods
6 garlic cloves, crushed
1/2 inch fresh ginger, peeled and grated
1 1/2 Tbsp ground coriander
1 red chili powder
1 tsp salt
8 oz plain yogurt
Using a pan with lid, brown the onions in the butter or oil stirring frequently until golden brown. Remove the onions with a slotted spoon into a blender or food processor and pulse to form a paste. Crush the cardamom and mix into the paste.
Add the meat to the pan. Stir over medium heat. When the meat is no longer red, add the ginger, garlic, coriander, chili powder, and salt. Stir for a few minutes, and mix in the yogurt. Cover and cook over low heat for 1 to 1 1/2 hours.
When the meat is tender, add the onion and cardamom paste. Simmer an additional five minutes to blend the flavors.
Serve over a bed of rice and garnish with chopped cilantro or parsley.