Lamb Korma

Directions

1. 1
   In a medium bowl, combine garam masala, cloves, cayenne, cinnamon, 1/2 tsp salt, and a few grinds of black pepper.
2. 2
   Add lamb and toss to coat with spices.In 12" skillet over medium high heat, melt butter.
3. 3
   Add onion and saute until softened, about 1 minute.
4. 4
   Add ginger, garlic and lamb and cook until lamb is browned on first side, 2 to 3 minutes. Turn the lamb to brown the opposite side, another 2 minutes or so.
5. 5
   Add beef broth and scrape up browned bits on the bottom of the pan. Bring to a simmer, cover, and reduce the heat to low. Simmer the korma until lamb is tender and flavors have blended, about 15 minutes.
6. 6
   Remove pan from heat and stir in edamame.
7. 7
   Let korma cool for a few minutes so the yogurt doesn't curdle, then add yogurt and stir until well blended. Taste and add more garam masala, salt, and/or pepper if you like.Spoon cooked rice onto two warmed plates and top with lamb korma.
8. 8
   Sprinkle tops with almonds and parsley and serve hot.