Traditional Indian lamb korma recipe

Crush the spices in a mortar and pestle until they are almost powdered. Set aside.

Chop and grind the onion, garlic and ginger into a paste.

Set aside.

Chop the other onion and fry it in a frying pan with two tablespoons of olive oil.

When the onion is lightly browned, add the reserved spices and the pieces of lamb, seasoned with salt and pepper.

Cook over high heat until the meat is browned.

Add the reserved onion, garlic and ginger paste to the pan and cook for about 5 minutes.

Add the cayenne, coriander and Garam Masala, stir and cook for a further 2 minutes.

Add the yoghurt three times and cook until the meat is dry again.

Add the water and cook for about 50 minutes or until the meat is tender and the sauce has been reduced by half. Add salt to taste.

Before serving, add the cream, cook for a few minutes over low heat and sprinkle with chopped fresh coriander.