Madhya Pradesh Korma Mughlai Bhopal Style White Mutton

Ingredients

• 700g bone-in mutton
• 1 cup thick yogurt — whisked
• 1/4 cup cream
• 3 medium onions — thinly sliced, fried deep golden and drained (birista)
• 3 tbsp ghee
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick — 4 cm
• 4 cloves
• 2 bay leaves
• 1 tsp white pepper powder
• 1/2 tsp cardamom powder
• 1/2 tsp nutmeg — grated
• 1 tbsp kewra water
• 1 tbsp ginger-garlic paste
• Salt
• Fresh coriander and cream to finish

Method

1. Marinate mutton with whisked yogurt, ginger-garlic paste and white pepper for 4 hours or overnight.
2. Heat 3 tbsp ghee in a heavy pot. Add green and black cardamom, cinnamon, cloves and bay leaves — fry 30 seconds.
3. Add the marinated mutton with all the yogurt marinade.
4. Cook on medium-high stirring for 8 to 10 minutes — the yogurt must cook through without splitting. Reduce to low.
5. Add the fried onions (birista) — crush them between your fingers as you add. Stir well.
6. Simmer covered on low for 50 to 60 minutes until mutton is completely tender.
7. Add cream, cardamom powder and grated nutmeg. Stir.
8. Simmer uncovered 8 minutes until the korma is thick and fragrant.
9. Add kewra water. Stir. Season with salt.
10. Garnish with a drizzle of cream and fresh coriander.