This instructable is based on instructions from Premila Lal's book, The Complete Book of Indian Cooking. It's great, and cheap (like $15 for hundreds of recipes), so if you think this looks like an easy and good recipe, buy it!
The actual recipe shown here is modified slightly from the original to make it easier to cook using ingredients found in stores in the US. Additionally, it is adapted from the recipe for chicken korma found in Premila Lal's book, substituting lamb for chicken. The biggest substitutions are:
3 tbsp ghee -> 3 tbsp butter (close enough)
6 green chiles -> 4 red chiles (easier to find in the US)
Step 1: Step One - Prepare Onion Paste With Spices
Here I'll demonstrate the way that you peel onions in a commercial kitchen as well -- you can peel an onion in 12 seconds! Maybe I'll make a separate short instructable just for that later!
Peeling an Onion in 12 seconds
1. Cut the tips of the onion off on each side(i.e. where the stems are).
2. Cut the onion in half, using the now flat tips to lay the onion flat.
3. Now the peel is totally unattached from the onion, and can be easily peeled with almost no effort.
Chop Onions into a spice puree'
1. Peel two onions. Chop into small chunks, and throw into a food processor in batches.
2. For one of the batches, add:
- 4 red chiles (dried or fresh)
- Ginger equivalent to about 1" of fresh ginger (1-2 tbsp of powder)
- Garlic equivalent to about 1 pod of fresh garlic (1 tbsp of powder)
- 1 tbsp poppy seeds
- 3/4 tsp turmeric powder
- 1 tbsp coriander leaves (or powder)
Step 2: Step Two - Chop and Fry Two More Onions
Melt 3 tbsp of butter (or ghee) in a large pan over high heat. After the butter is melted, add the chopped onions and fry to a light brown color.
While the onion is cooking, take out 1/2 - 1 lb of lamb and chop into bite sized pieces.
Step 3: Step Three - Add Lamb and Onion-Spice Paste
Step 4: Step Four - Add Yogurt and Remaining Spices
After adding the yogurt, add the remaining spices:
- 1 stick cinnamon
- 2 cardamoms (or powder equivalent)
- 4 cloves
- salt to taste
After adding the yogurt and remaining spices, bring it to a light boil, and then drop the temperature to allow it to simmer. Simmer until the lamb is tender. Add water if the mixture gets thicker than you like, otherwise cook until the sauce is the consistency you prefer.
Serve over basmati rice. I make mine using a rice cooker, about a teaspoon of cardamom, a bit of salt, and about a tablespoon of butter for 1.5 cups of dry rice.
Step 5: Variations! Rogan Josh and Lamb Pasanda!
This is a little known fact, but I was told by several independent sources at indian restaurants that the dishes "Rogan Josh" and "Pasanda" are basically identical to Korma.
Rogan Josh is one of my favorites, a spicy creamy sauce with raisins and cashews. So, take the recipe for Lamb Korma, and add some raisins and cashews with the spices to turn it into Rogan Josh! To make Pasanda, just add almonds, and cumin if you like.