Heat the vegetable oil in a large pan or Dutch oven over medium heat. Sauté finely chopped onions until golden brown.

Add minced garlic and ginger paste to the pan. Cook for 2 minutes, stirring continuously.

Add boneless lamb cubes to the pan and cook until browned on all sides, approximately 5-7 minutes.

In a small bowl, mix ground coriander, cumin, turmeric powder, and chili powder.

Sprinkle the spice mixture over the lamb cubes and stir until evenly coated.

Reduce heat to low and stir in plain yogurt. Ensure the yogurt is well incorporated into the mixture.

Pour in water and season with salt to taste. Stir well, cover the pan, and simmer on low heat for approximately 1 hour or until the lamb becomes tender. Stir occasionally to prevent sticking.

Once the lamb is cooked and tender, remove the lid and simmer for an additional 10-15 minutes to thicken the sauce.

Remove the pan from heat and let it rest for a few minutes. Garnish with fresh cilantro leaves.

Serve the Lamb Korma hot with steamed basmati rice or naan bread.