Madhya Pradesh Korma Mughlai Bhopal Style White Mutton

Method

1. 1

   Marinate mutton with whisked yogurt, ginger-garlic paste and white pepper for 4 hours or overnight.

2. 2

   Heat 3 tbsp ghee in a heavy pot. Add green and black cardamom, cinnamon, cloves and bay leaves — fry 30 seconds.

3. 3

   Add the marinated mutton with all the yogurt marinade.

4. 4

   Cook on medium-high stirring for 8 to 10 minutes — the yogurt must cook through without splitting. Reduce to low.

5. 5

   Add the fried onions (birista) — crush them between your fingers as you add. Stir well.

6. 6

   Simmer covered on low for 50 to 60 minutes until mutton is completely tender.

7. 7

   Add cream, cardamom powder and grated nutmeg. Stir.

8. 8

   Simmer uncovered 8 minutes until the korma is thick and fragrant.

9. 9

   Add kewra water. Stir. Season with salt.

10. 10

    Garnish with a drizzle of cream and fresh coriander.