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Lamb is slowly simmered with fragant spices and a potent garlic, ginger and almond paste in this East Indian delight. Enjoy with basmati rice or flatbread.

Shahi Korma

8 cloves garlic, peeled
6 tablespoons water
5 tablespoons almonds, blanched
2 tablespoons chopped, peeled gingerroot
7 tablespoons vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
6 whole cloves
1 cinnamon stick
2 onions, chopped
1 cup beef broth
2 teaspoons cumin
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1 1/4 cups whipping cream

1. In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.
2. Heat oil in a wok or deep skillet over medium-high heat. Add cubed lamb, cooking a single layer deep at a time. Brown, then set aside.
3. Add cardamom, whole cloves, and cinnamon stick. Stir together, then add chopped onions; cook to a light brown. Reduce the heat and add reserved ginger/almond paste.
4. Stir fry for 3 to 4 minutes, then return the cooked meat with beef broth, cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 1 hour; stirring frequently. Skim any fat on top.

Makes 6 servings.