Lamb Korma with Rice and Naan Bread

Cut the lamb into bite-sized pieces and set aside.

Finely chop the onions, garlic, and ginger.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.

Add the garlic and ginger, cooking for an additional minute until fragrant.

Stir in the ground cumin, coriander, turmeric, and garam masala, cooking for another minute to toast the spices.

Add the lamb pieces to the pot, browning them on all sides.

Once the lamb is browned, reduce the heat and stir in the yogurt and coconut milk, mixing well to combine.

Season with salt and bring to a gentle simmer. Cover and cook on low heat for about 1.5 hours, or until the lamb is tender.

While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 600 ml of water to a boil, add the rice, and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes until the rice is cooked and fluffy.

For the naan, you can either make your own or heat store-bought naan according to package instructions.

Once the lamb is tender, check the seasoning and adjust if necessary. Serve the lamb korma with the rice and warm naan bread, garnished with fresh cilantro and slivered almonds.