Lamb Korma

Ingredients

• 8 whole cloves
• 1 Tbsp black peppercorns
• 5 green cardamom pods
• 1 Tbsp coriander seeds
• 1 heaping teaspoon cumin seeds
• 5 Tbsp of light sesame oil or canola oil
• 3 medium yellow onions, roughly chopped
• 2 garlic cloves, crushed
• 1 heaping Tbsp grated ginger
• 2 teaspoons turmeric
• 1 heaping teaspoon paprika
• 1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon
• 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters
• 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
• 2 1/2 cups water
• 1 1/3 cups full fat plain yogurt
• Salt

Directions

1. Start with the spices. In a mortar and pestle, pound the cloves to a fine powder. Add the peppercorns and break them up coarsely, then add the cardamom pods and crush them into the mixture.
2. Warm the oil over medium-low heat in a large, heavy pot that has a lid. Add the onions and cook them, stirring frequently, until they turn golden, about 10 minutes.
3. Sprinkle the turmeric over the onions and stir until everything is coated. Add the cumin, coriander, paprika, and cinnamon, then stir in the crushed clove, cardamom, and peppercorn mixture. Add the garlic and ginger, and cook for 2 minutes.
4. Add the tomatoes and their juices to the pot, then bring the mixture to a simmer. Cook for 4 minutes.
5. Add the lamb to the pot and stir so the pieces are well coated with the tomatoes, onions, and spices. Cook for 4 minutes.
6. Stir in the water and yogurt until the sauce is well combined, then season with salt to taste. Put the lid on the pot, bring it to a simmer, and lower the heat until it is barely bubbling. Cook gently for 2 hours or more, stirring about every 15 minutes, until the lamb is very tender.
7. Serve with basmati rice and/or flatbread.