Ingredients

• 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

Instructions

1. Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
2. 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.
3. 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.
4. Mix red onions and cilantro together in a bowl; add lemon juice and salt and mix well. Serve salad alongside lamb korma.