Mutton Korma

Ingredients

• 1 kg mutton
• 1 cup yogurt
• 1/2 cup cashews blended
• 2 onions, fried golden
• 1 tbsp ginger-garlic paste
• 4 tbsp ghee
• Whole spices
• 1/4 cup cream
• Saffron, rose water

Method

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. 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. 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. 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. 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. Add marinated mutton: Add the marinated mutton along with all the yogurt. Cook on high heat for 10 minutes, stirring to prevent sticking.
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. Add cashew paste and saffron: Return to low heat. Add cashew paste and saffron milk. Stir gently and cook for 8 minutes.
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. Taste and serve: Adjust salt. Garnish with fried onions, saffron strands and fresh coriander. Serve with paratha, naan or steamed fragrant rice.