Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

• 1 Kg. Lamb, assorted cuts if desired
• ½ cup ghee
• 10 green cardamoms
• 5 cloves
• 2 sticks cinnamon (1”)
• 2 Bay leaves
• 1 cup  chopped onions
• 4 to 6 tbsp. ginger-garlic paste
• 2 tsp. coriander powder
• 1 tsp. red chilli powder
• Salt to taste
• 1 cup yogurt
• 1 tsp. garam masala
• ½ tsp. black pepper powder
• 2 drops vetivier (optional)
• ½ tsp. saffron
• 2 tbsp. milk
• Chandi-ka-Varq (optional)
• 20 Roasted Almonds (optional)

1. Clean and cut lamb into 1” chunks, clean chops.
2. Whisk yogurt in a bowl
3. Dissolve saffron in warm milk
4. Pound Almonds lightly with a pestle
5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
7. Then add the coriander powder, red chillies and salt and stir.
8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
9. Now add garam masala, and pepper and mix well.
10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
11. Add saffron and stir.
12. Remove to a bowl, garnish with varq and roasted almonds.
13. Serve with any Indian bread or pulao.