Lamb In Fragrant Korma Sauce

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2 pounds boneless lamb, trimmed of all fat, cut into 2-inches


1 3/4 cups water

5 bay leaves

1/2 teaspoon peppercorns

1 tablespoon lemon juice

1-inch piece fresh ginger

2 medium shallots, coarsely chopped

1/2 to 1 teaspoon curry powder

2 tablespoons oil

1/2 cup plain yogurt, stirred

2 tablespoons sour cream, (optional)

2 tablespoons korma masala


Chopped green onions

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