Mutton Korma

Ingredients

1/2 kg Mutton

Sil batta to grind ginger and garlic, pepper, javitri and jaiphal, dhania seeds, jeera and cinnamon

2 Tbsp ginger paste

2 Tbsp garlic paste

6-8 tbsp or more of oil

2 Tbsp ghee

4 medium sized onions

3 badi ilaich

6  choti ilaichi

8 Clove

3 or 4 small cinnamon pieces

2 or 3 tez patta

2 Tbsp black pepper

1 tsp Zeera

1/2 tsp kaala zeera

1/4 tsp jaiphal

1/4 tsp javitri

1 tsp dhania powder

Salt

2 tsp deghi mirch powder

1 cup yoghurt

1 tsp garam masala / 2 Tbsp ghee in a deep kadchi

4 green chillies

1 Tbsp dhania leaves

About 10 pieces each cashews and kishmish

Method

Fry onions in oil / ghee with a bit of salt till crisp.

Remove and put them on a kitchen towel to cool and dry till crisp.

In same oil/ghee fry the mutton till color changes, which will be about 10 minutes on medium heat.

Add ginger-garlic paste and fry for another 10 minutes on medium heat.

Cool a bit and add nicely stirred yogurt, spoonfuls at a time and keep blending (will become prickly by the end of cooking adding a delightful texture to dish)

Cook till oil separates.

Add coriander powder, salt, chillies, tez patta and fry well again on medium heat. Add crushed cooked onions. Put water (should be hot water) whenever you feel the need. Keep stirring.

Cook on low heat till meat is tender.

Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.

Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering.

Put as much water required for thick curry and shut pan/cook with dum (For which you will need mashed flour/paste of flour and water to seal lid)