Goan Lamb and Vegetable Korma

Method

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