Preparation-Thoroughly wash the lamb, drain and put into a large mixing bowl
Add the yogurt and mix to coat the meat well
Set aside
Cooking--Heat the cooking oil in a deep, heavy bottomed pan on medium flame
When hot, add the onions and fry till almost pale golden
Add the ginger and garlic pastes and fry for 1 minute
Stir often to prevent burning
Add all the whole spices and fry for 1 minute – or till spices are slightly darker in color
Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix)
Stir often to prevent burning
If required, sprinkle a little water from time to time to prevent the masala from burning
Add the marinated meat to this and fry till the meat is sealed
Add the tomatoes, salt to taste and fry till the tomatoes are pulpy
Stir often to prevent spices burning
Do not cook on high heat
Once tomatoes are pulpy, simmer the heat, cover the pan and cook till meat is done
This dish should have a thick gravy so ideally, water is not added while cooking
If however, you find it getting too dry, 1/2 a cup of warm water can be added to it
When the meat is cooked and tender, remove pan from heat and transfer Korma into a serving dish
Garnish with freshly chopped coriander
Tastes with breads like Chapatis, Parathas or Naans, and boiled rice
