Cumin and Coriander Goan Lamb and Vegetable Korma

Method

1. Before cooking, mix additional cumin and coriander into the spice blend before adding to the pot.
2. Heat oil in a pot over medium heat.
3. Add cumin, coriander, and turmeric, and sauté for 1 minute.
4. Add chopped onions and cook until golden brown.
5. Stir in chopped tomatoes and cook for 5 minutes.
6. Add lamb pieces and cook until browned.
7. Pour in coconut milk and stir well.
8. Season with salt, red chili powder, and garam masala.
9. Simmer on low heat for 1 hour, until meat is tender.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.