1 kg lamb/ mutton/ goat meat on the bone or boneless
1 cup fresh unsweetened yogurt
3-4 tbsps vegetable/ canola/ sunflower cooking oil
3 large onions chopped fine
4 tsps Eastern ginger-garlic paste
2 piece of cinnamon
2 pieces of mace
5 green cardamom pods split
2 tsps Eastern coriander powder
1 tsp Eastern cumin powder
1/2 tsp Eastern turmeric powder
1/2 tsp Eastern red chilli powder
1/4 tsp Eastern nutmeg powder
2 large tomatoes chopped fine
Salt to taste
Fresh green coriander chopped fine – to garnish (approximately 2 tbsps)
Thoroughly wash the lamb, drain and put into a large mixing bowl. Add the yogurt and mix to coat the meat well. Keep aside.
Heat the cooking oil in a deep, heavy bottomed pan on medium heat. 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 tim 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 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 put Korma into a serving dish.
Garnish with chopped fresh coriander.
Best Serve piping hot with breads like Chapatis, Parathas or Naans .