Based on the 5 cookbooks thread I got the Classical Indian Cooking by Julie Sahni. I immediately set out after making lamb korma, my favorite dish.
The book calls for simmering the lamb for two hours in a covered pot. The result is supposed to be a sauce that reduces to almost nothing, barely enough to cover the meat. I usually braise uncovered but decided to follow the recipe precisely and left the lid on.
But after an hour the result was a thin and soupy liquid that seemed to be more than I had started with. I decided to leave the lid askew and at the two hour mark it is scarcely better.
What am I doing wrong? Suggestions?