Korma is a rich yogurt-braised, spicy but not necessarily hot dish from the Mogul courts. The Malay korma replaces yogurt with coconut milk. For the best flavor korma should be cooked the day before it is eaten.
½-in (1-cm) slice fresh ginger root, peeled and chopped
1 cup yogurt
1½ lb (750 g) lamb from the leg (2 or 3 thick slices with the bone left in), cubed
1 teaspoon coriander seed or ¾ teaspoon ground coriander
1 teaspoon ground chili, or to taste
½ teaspoon ground turmeric
5 cardamom ground turmeric
6 whole cloves or ½ teaspoon ground cloves
3-in (7-cm) piece cinnamon stick or ½ teaspoon ground cinnamon
4 cloves garlic, chopped
4 tablespoons butter or ghee
2 medium-sized onions, chopped
Salt to taste
Mash the ginger with 1 tablespoon of the yogurt to a paste. Marinate the meat in this mixture for at least 2 hours. Grind the dry seeds (if using) and spices to a powder. Add the garlic and a little water and grind to a paste. Heat the butter in a saucepan and fry the onions until they are light brown. Add the garlic and spice paste, stirring and frying until fragrant. Add the meat, the rest of the yogurt and salt to taste and mix well. Cover the saucepan and simmer until the meat is tender, adding a little water if necessary so the dish does not cook dry.