Mix ingredients for Korma Paste together in a medium sized mixing bowl and set aside.
Melt ghee in a dutch oven or braising pot over medium heat. Sauté in ghee until tender. About 5 minutes. Remove chiles.
Season lamb on all sides with salt and pepper and sear on all sides in the chile infused ghee. Don't overcrowd the lamb or you'll have trouble getting a good sear. Work in batches if need be. Remove lamb and set aside.
Add onions to pot and sauté until soft then add garlic paste and ginger. Sauté another two minutes or until fragrant.
Mix korma paste into the veggies until evenly incorporated and cook another minute or so.
Add broth to pot and mix into korma mixture.
Reduce heat to low, add lamb and bay leaves, cover and cook for 1 hour stirring every 20 minutes.
After 1 hour, stir in coconut milk, cover and cook for an additional hour stirring every 20 minutes.
Serve over cauliflower rice and garnish with cilantro leaves and chiles
Cauliflower Rice
Working in batches, pulse cauliflower florets in a food processor or blender until cauliflower reaches a rice consistency.