Lamb Korma


2 pounds of boneless lamb, cubed. (about one inch thick and 1.5 inches wide)
1 teaspoon of cumin powder
1 teaspoon of chili powder
1 teaspoon of coriander powder
2-3 large tablespoons of yoghurt, plain
4 tablespoons of vegetable oil
2 large green chilies (optional)
2 teaspoons of ginger garlic paste
2 large onions chopped
1 large tomato chopped
1 tablespoon of salt or to taste
3-4 cloves whole
4 cinnamon sticks
1 teaspoon of garam masala powder

Add the yoghurt, red chili powder, turmeric powder, coriander powder, and cumin powder, half of the ginger garlic paste to the washed lamb. Keep aside the marinated lamb for 30-40 minutes. If you can do it overnight in the refrigerator, that would be ideal.

Heat oil and ghee in a heavy bottomed vessel; add whole spices and bay leaf and garam masala powder and fry for a few seconds.
Add the chopped onion and fry till transparent. Add the green chilies and remaining ginger-garlic paste and sauté for 3 minutes. Add the chopped tomatoes and fry for 4-5 minutes.

Add the marinated mutton and cook over medium heat with lid until the water from the meat and yoghurt is almost absorbed. Check in between and stir.

Add salt to the mutton and mix well. Cover and cook for 4-5 minutes. Add 3 cups of water and salt. Cook with lid on simmer till the mutton is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.

Serve with pulao, biryani, coconut rice or rotis.