In a large pan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.Â
Add the minced garlic and ginger paste to the pan. Cook for an additional 2 minutes, stirring continuously.
Add the lamb cubes to the pan and cook until they are browned on all sides. This will take about 5-7 minutes.
In a small bowl, combine the ground coriander, cumin, turmeric powder, and chili powder. Mix well.
Sprinkle the spice mixture over the lamb cubes and stir until the meat is coated evenly.
Reduce the heat to low and add the plain yogurt to the pan. Stir well to incorporate the yogurt into the mixture.
Pour in the water and season with salt to taste. Give it a good stir, cover the pan, and let the lamb simmer on low heat for about 1 hour or until it becomes tender. Stir occasionally to prevent sticking.
Once the lamb is cooked and tender, remove the lid and cook for an additional 10-15 minutes to allow the sauce to thicken.
Remove the pan from heat and let it rest for a few minutes. Garnish with fresh coriander leaves.
Serve the Lamb Korma hot with steamed basmati rice or naan bread.
