Blistered Lamb with Korma

How to make it

1. Pat the lamb dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and caramelize the lamb until deeply colored.
3. Add the aromatics with the green chili and peas; cook until fragrant and just tender.
4. Build the korma sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed basmati rice.