- Lamb Korma:
- 1/2 cup whole milk yogurt
- 1/2 cup almonds
- 1/4 cup ghee (clarified butter)
- 3 yellow onions, thinly sliced
- 1 pound boneless lamb shoulder, cut into 1-inch pieces
- 1/2 teaspoon cayenne pepper
- 1 pinch salt to taste
- 1 cup water
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- Onion Cilantro Salad:
- 2 red onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice, or more to taste
- salt to taste
- Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
- Heat a large, wide-bottomed pan over medium heat; add ghee and allow to melt. Cook and stir yellow onions in the hot ghee until evenly browned, 10 to 15 minutes. Add lamb; cook, stirring occasionally, until slightly browned, about 6 minutes. Mix cayenne pepper and salt into lamb mixture; cook for 2 minutes.
- Stir yogurt-almond paste into lamb mixture; add water. Bring mixture to a boil; reduce heat and simmer until meat is very tender, 2 to 3 hours. Stir garam masala, cardamom, and mace into lamb korma and simmer for 10 minutes more.
- Mix red onions and cilantro together in a bowl; add lemon juice and salt and mix well. Serve salad alongside lamb korma.