A delectable lamb korma, redolent of the spices originally used in dishes common the Mughal royal court
1) To prepare the fried onions, slice them finely and deep fry the sliced onion in vegetable oil. Using a slotted spoon, strain the fried onions and drain them on paper towels. Fried onions are called as 'birista', and popular in Mughal and Pakistani cooking. They are great as a paste in kormas, and as a garnish in biryanis and pulaos
2) Straining the yoghurt (especially if you are using low-fat yoghurt) will help prevent splitting while the korma is cooking