Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.

Throw in ginger paste and garlic paste. Fry for a few seconds.

Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.

Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.

Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.

Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.

Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.