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1
In saucepan add 2 ounces of coconut oil, 2 black cardamom seeds, 1/4 tablespoon cardamom, 1/4 tablespoon cumin, 1/4 tablespoon coriander, 2 cloves of garlic, and 1/2 stick of cinnamon, 1 bay leaf and 1/2 tablespoon turmeric.
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2
Cook over medium heat to toast for about 2 to 3 minutes, then add the lamb, 1 tablespoon lemon juice and salt, to taste.
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3
Let it simmer for 20 to 25 minutes stirring occasionally.
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4
When meat is cooked add the saffron and turn off the heat.
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5
Korma:
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6
In medium saucepan add the remaining 2 ounces of coconut oil, and the remaining black cardamom seeds, cardamom, cumin, coriander, cinnamon, bay leaf and turmeric.
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7
Add the celery seeds and ajowan and toast for 2 to 3 minutes over medium heat.
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8
Stir in the remaining 2 cloves of garlic and the tomato puree, and mix well.
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9
Add the remaining 1 tablespoon of lemon juice and cook for 10 to 15 minutes over low heat.
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10
Stir in the milk, yogurt, sour cream and salt, to taste.
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11
Cover the pan and simmer for 45 minutes to 1 hour, stirring every 5 minutes, until the color turns bright orange.
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12
Add the figs and the cherries and cook for 1 minute.
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13
Stir in the lamb, cook for 2 minutes, then turn off the heat.
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14
Add a few cilantro leaves to the bottom of each serving bowl and ladle in the lamb korma.
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15
Garnish with more cilantro and enjoy it with basmati rice.
