Caribou or Moose Korma¶

Lorna Proudfoot and Jeff Driscoll
Deidre and Shannon Driscoll

• 3 Tbsp cooking oil
• 2 to 3 inch cinnamon stick
• 6 small cardamoms
• 1 tsp whole black cumin seed
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 tsp ground cumin
• ⅔ cup natural yogurt
• 2 sprigs fresh coriander, chopped, or other garnish

• 2 green chilies, halved

• 1 tsp ground almonds

• 1 medium onion, peeled and thinly sliced 6 whole cloves
• 1 bay leaf
• 2 tsp ground ginger
• 1 to 2 lb cubed meat
• 1 tsp ground coriander
• ¼ tsp ground turmeric
• ¾ cup water

Fry onion in oil until golden brown. Add cinnamon, cloves, cardamoms, bay leaf and black cumin. Fry for 1 minute and add ginger and garlic. Stir for ½ minute. Add meat and sprinkle with chili, coriander, cumin and turmeric. Mix well and add yogurt. Cover and cook for 10 to 15 minutes, stirring mixture occasionally. Add water and cover. Cook on low heat for 30 to 40 minutes, or until meat is tender. Korma should have a medium thick gravy. Add ground almonds, green chilies and leaves. Add a little hot water if necessary. Serve with rice.