Fry the onions in the oil in the frying pan until golden brown. Add cardamom, cloves, cinnamon, bay spice and cumin seeds. Roast for 1 minute
Add ginger, garlic and lamb cubes. Sprinkle chili spice, coriander, ground cumin and turmeric and stir everything together until well combined
Mix in yogurt, cover the frying pan with a lid and saute at low temperature for 10-15 min until soft. Stir occasionally.
Add water salt and steam repeatedly for 30-40 min in covered roasting pan until meat is tender.
Before serving, add almond kernels, chili and cilantro leaves. Add a little more water as needed to make a medium-thick sauce.
Serving suggestion: It goes best with cooked long grain rice and chapatis (Indian
Flatbreads) as a side dish.
Freezing: Korma will keep in the freezer for about 3 months. You, however, then the chilies away, because they would be too hot by freezing.
Tip: Use creamy natural yogurt for an even finer result!
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