Lamb Korma is a lamb stew meat is cooked in a creamy coconut sauce, seasoned with toasted Indian spices and pressure cooked to a melt-in-the-mouth perfection. 

Ingredients: 

• 300 g lamb, cut into 4cm pieces
• 1 large onion, roughly chopped
• 1 tsp garlic paste (Available In-Store)
• 1 tsp ginger paste (Available In-Store
• 2 Atlas bay leaves
• ½ Atlas stick of cinnamon
• 1 Atlas dried red chille, broken into small pieces
• 1 tsp ground Atlas cumin
• 1 tsp ground Atlas nutmeg
• 1 tbsp Atlas garam masala
• ½ tsp Atlas red chille powder
• ½ tsp Atlas ground black pepper
• ¼ cup Greek style yogurt
• ¼ cup water
• 3 tbsp oil (Available In-Store
• Salt to taste 

Method: 

• Heat oil in a heavy bottomed pan over medium Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chillie. Fry again until fragrant.
• Throw in ginger paste and garlic Fry for a few seconds.
• Add the ground spices (ground cumin, ground nutmeg, garam masala and red chillie powder) Fry again for a few
• Add in the lamb Fry, stirring occasionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
• Then, mix yogurt in ¼ cup Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
• Cover with a lid, and let it come to Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
• Alternatively, you can make lamb korma in the To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours