Ingredients for MUTTON KORMA

Marination

Mutton 1kg 250 gms

2 tbsp Ginger Garlic Paste

2 tbsp Coriander Powder

1 & ½ tsp Yellow Chilli Powder

1 & ½ tsp Kashmiri Red Chilli Powder

1 tsp Garam Masala Powder

1 & ½ tsp Salt

10-12 Black Pepper Corns

1 piece Cinnamon

5-6 Cloves

8 Green Cardamoms 2 Black Cardamoms

1 tsp Cumin

200 gms Curds

Make a coarse powder of

Seeds of 2 Black Cardamoms

Small Piece Of Nutmeg

7-8 Green Cardamoms

Mace

Other

50 gm Curds

1 cup Fried Onions (crushed)

Kewra water 3-4 drops

Ginger julienne

5-6 tbsp oil

2-3 tbsp Ghee

Steps for MUTTON KORMA

Marinate the mutton with Ginger Garlic Paste, Coriander Powder, Yellow Chilli Powder, Kashmiri Red Chilli Powder, Garam Masala Powder, Salt, Black Pepper Corns, Cinnamon, Cloves, Green Cardamoms, Black Cardamoms, Cumin, Curds in the proportion mentioned in the ingredients of marination for 1 hour

Make a coarse powder of Seeds of 2 Black Cardamoms, Small Piece Of Nutmeg, 7-8 Green Cardamoms, Mace.

Now take 50 gms curd, add coarse powder, crushed fried onions, ginger julienne, kewra water and mix it properly and keep aside.

Take a pressure cooker heat oil and ghee, add marinated mutton and cook on high flame for 2 mins till one whistle. Then cook on low flame for 10-15 mins till mutton is done.

Check the mutton, keep the flame high and add the above made masala of curds (Step No.3) and stir it well.

Add water as your choice of gravy you want. Cover it and cook it on low flame till oil floats on top of the gravy.

Serve it hot with roti, naan or rice