Korma

My favorite red meat is definitely lamb.  There's nothing like it.  Not even beef.  I usually eat my lamb with vegetables, but Korma has its own place.  Korma is considered a Mughali dish.  The recipe that follows is a very basic Korma with very simple ingredients and spices.  Keep a lookout for a recipe with a more elaborate ingredient list.
Ingredients
2lbs lamb/goat meat with bones
.5 cup oil
2 medium onions chopped

1 tomato diced

.5 cup yogurt (you can choose nonfat if you want to save on calories)

4 cups water

whole garam masala (1 black cardamom, 1 tsp cumin seeds, 4 cloves, 1 stick of cinnamon, 2 green cardamoms)

1 tsp salt

1 tbsp red chili pepper powder

.25 tsp haldi

8  cloves of garlic  

You will also need: 

Pressure Cooker

Hand blender

Directions

1. Wash lamb with cool water.  
2. Add lamb, garlic, water to the pressure cooker.  Put the pressure on and let whistle for 6 minutes.  After that time, turn the stove off but leave the lid on and let the meat cook inside.
3. In a separate pot fry onions until golden (not dark brown) in oil.
4. Add diced tomatoes to the pan and stir frequently.   
5. Use hand blender to combine onions, tomatoes and yogurt until smooth.  
6. Add in whole garam masala and the rest of the spices. 
7. Open pressure cooker and check to see if meat is close to done.  If not then put pressure back on for 3 more minutes of whistling.  Leave it closed afterwards until it is cooled.  
8. Open pressure cooker and remove the meat from the broth.  
9. Add meat to the pot with the yogurt mixture.  Turn heat to medium. Stir frequently for approximately 5-10 minutes.  You're looking for the oil to separate from the dish, the meat to absorb some spices, and water is dried. 
10. Add broth from pressure cooker to the pot with the meat and yogurt and simmer for approximately 10-15 minutes. You want to simmer until the consistency of the gravy is where you want it to be.  Not watery and not dried out.     
11. Serve hot with Naan.  Serves 4-6 non-Lahoris.