Indian Lamb Korma

Mix the yogurt with the salt, cumin, ground coriander, cayenne pepper, black pepper and fresh cilantro/coriander and set aside. Heat the oil in a large skillet. When the oil is hot add the bay leaf, cardamom pods, cinnamon and diced meat. Brown the meat on all sides over a medium heat. If the skillet is not big enough to take all the meat at once, it is better to fry the meat a few pieces at a time so that it has plenty of room in the skillet. Take the meat out of the skillet and keep warm. Saute the onion until translucent in the oil left in the skillet. Return the meat to the skillet with the spices, add the yogurt and golden raisins and bring to a boil. Cover and cook over a low heat for 60-70 minutes, until the meat is very tender. Then remove the lid and cook over a high heat until the sauce is reduced to the desired consistency. Stir in the sour cream and serve at once seasoned with the ground cardamom.