Salman Rushdie's Lamb Korma

1-1/2 cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in spice section)
10 to 12 small cardamom pods
2 lb. lamb, cubed
6 to 8 garlic cloves, crushed
1/2 inch fresh ginger, peeled and finely grated
1-1/2 Tbsp. ground coriander
1 tsp. red chili powder
1-1/2 tsp salt 
8 oz. plain yogurt, lightly whisked
Pinch of saffron

1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.

2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder and salt. Stir and cook a few minutes longer. Mix in yogurt. Cover and cook over low heat, 1 to 1-1/2 hours. (After 30 minutes, you may need to add some water. If your gravy is too watery, turn up the heat and boil some off. Sauce should be thick.)

3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.

4. Serve with mixed vegetables over yellow rice and naan. 

Serves 8. Per serving: 450 calories, 7g carbs, 25g protein, 36g fat, 550mg sodium, 1g fiber, 120mg cholesterol.

Source: Parade Sunday Feb. 27, 2011

(Go to this link for more recipes - http://lmbookclubrecipes.blogspot.com/)