Preparation--

1Thoroughly wash the lamb, drain and put into a large mixing bowl.

2Add the yogurt and mix to coat the meat well. Set aside.

Cooking--

1Heat the cooking oil in a deep, heavy bottomed pan on medium flame.

2When hot, add the onions and fry till almost pale golden.

3Add the ginger and garlic pastes and fry for 1 minute.

4Stir often to prevent burning.

5Add all the whole spices and fry for 1 minute – or till spices are slightly darker in color.

6Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix).

7Stir often to prevent burning. If required, sprinkle a little water from time to time to prevent the masala from burning.

8Add the marinated meat to this and fry till the meat is sealed.

9Add the tomatoes, salt to taste and fry till the tomatoes are pulpy. Stir oft

10en to prevent spices burning. Do not cook on high heat.

11Once tomatoes are pulpy, simmer the heat, cover the pan and cook till meat is done.

12This 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.

13When the meat is cooked and tender, remove pan from heat and transfer Korma into a serving dish.

14Garnish with freshly chopped coriander.

15Tastes with breads like Chapatis, Parathas or Naans, and boiled rice.