
This korma takes longer than most weeknight curries, but the method gives you something special.

Few things are as satisfying on a cold evening as a pot of lamb and potatoes simmering away on the stove.

What makes this korma worth your time is the method -- slow-simmered mutton in a curd-based gravy that is deliberately unhurried.

What pulls this curry apart from most mutton dishes is the mustard oil and the hand-ground spice powder you make fresh before cooking.

What sets this curry apart is the freshly ground whole spice paste -- made right in your kitchen before anything hits the pan.