Lamb and Vegetable Korma with Yogurt

Method

1. Heat oil in a pot over medium heat. Sauté onion until golden.
2. Add lamb and cook until browned. Add garam masala and stir.
3. Add yogurt, coconut milk, tomato puree, and vegetables. Simmer 20 minutes.
4. Add water if needed. Season with salt and pepper.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.