Mutton Korma

Method

1. 1

   Marinate mutton: Cut 750g mutton into medium pieces. Mix with 1 cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric and salt. Marinate for 2 hours minimum.

2. 2

   Soak cashews and saffron: Soak 15 cashews in warm water for 20 minutes. Soak a pinch of saffron in 2 tbsp warm milk. Grind cashews to a smooth paste.

3. 3

   Fry onions: Heat 3 tbsp oil and 1 tbsp ghee in a heavy pan. Fry 3 large sliced onions for 18-20 minutes until golden. Remove half for garnish.

4. 4

   Bloom whole spices: Add 1 bay leaf, 4 green cardamoms, 2 black cardamoms, 4 cloves and 1 cinnamon stick to the remaining onions in the pan.

5. 5

   Add ginger-garlic and spices: Add 1 tbsp ginger-garlic paste and fry for 2 minutes. Add 1.5 tsp coriander powder, 1 tsp cumin powder and half tsp red chilli powder.

6. 6

   Add marinated mutton: Add the marinated mutton along with all the yogurt. Cook on high heat for 10 minutes, stirring to prevent sticking.

7. 7

   Add water and pressure cook: Add 1.5 cups water and pressure cook for 5-6 whistles until mutton is completely tender. Allow pressure to release naturally.

8. 8

   Add cashew paste and saffron: Return to low heat. Add cashew paste and saffron milk. Stir gently and cook for 8 minutes.

9. 9

   Add cream and garam masala: Add 4 tbsp cream, 1 tsp garam masala and 1 tbsp rose water. Simmer on lowest heat for 5 minutes. Do not boil.

10. 10

    Taste and serve: Adjust salt. Garnish with fried onions, saffron strands and fresh coriander. Serve with paratha, naan or steamed fragrant rice.