1 kg Boneless lamb, cut into-1/2-inch cubes,
1 tbsp jeera (Cumin seeds),
4 tbsp dhania(Coriander seeds),
1-2 tsp pepper powder,
2 pinches saffron threads,
3 tbsp hot milk,
6 tbsp Ghee(butter),
2 medium size onions, chopped,
5 badi ilaichi(black cardamom pods),
5 dalchini(cinnamon sticks),
3 tejpatta (Bay leaves),
2 tsp ginger-garlic paste,
1 cup fresh yoghurt,
1/4 cup fresh cream,
1 tbsp Rose water,
1/4 cup blanched almonds.
Grind together cumin and coriander seeds, combine with the pepper and place near the stove.
Soak the saffron in hot milk.
Heat the ghee or butter in a large, shallow, heavy pan. Add chopped onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn golden brown. Add the ginger-garlic paste and fry for few minutes.
Add the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
Dry the meat with paper towels. Add meat into the masala(spice mix).
Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
Keep stirring and scraping the bottom of the pan. If the mixture gets too dry, add in a little water.
Turn the heat to medium. Start adding the yoghurt 1 tablespoon at a time, stirring and mixing it well into the mixture before adding the next tablespoonful. Add all the yoghurt similarly. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, sprinkle some more water. When the meat is tender, add salt to taste.
Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
Fry the almonds in a little oil until golden brown and garnish the korma.