Instructions: Place the fresh root ginger and garlic in a food processor and, with a small amount of water, process to a fine paste. Place all the Masala ingredients into food processor and process to a fine paste; add a little warm water as necessary. Heat the oil in a large flameproof casserole or wok. Add the cloves and 1 tablespoon of the ginger garlic paste, fry until the aroma of cooked garlic is present. Stir in the masala paste and cook for 5 to 6 minutes, stirring occasionally. Add the lamb and simmer for about 20 minutes, stirring occasionally until it is half cooked. Add the tomatoes and continue to simmer for a further 20 minutes or the lamb is cooked through and tender. The sauce consistency at this point should be quite thin, so stir in a little warm water as necessary as the Korma cooks. Season with the lemon juice and the salt. Serve garnished with the fried green chillies.

Fried Brown Onions:
Fried brown onions add colour, flavour and body to gravies and can also be used as a garnish. Udit Sarkhel of the Bombay Brasserie states "The important thing to remember is to remove the onions when they are a very light golden brown. The fibres in them will continue cooking as the onions cool and as this happens the slices will darken"

Place the onions in a bowl, sprinkle with the salt and leave for 3 to 4 minutes. Squeeze out the extra juice using the palm of your hand. This is an important step to extract the water in them. Heat the oil in a large frying pan until it is 180 C/350 F, or until a cube of bread browns in a bout 45 seconds. Add the onions and fry, stirring constantly, for 3 to 4 minutes until they are light golden brown. Remove with a slotted spoon and leave to cool and darken on crumpled kitchen towel. Store in an airtight container for up to 10 days at room temperature.

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