Ingredients
1.5 kg goat meat (mutton on bone) cut in pieces, 4 large onions, finely sliced, 400 gm yoghurt,
whisked well, 1 tbsp coriander powder, 1 tbsp Kashmiri red chilli powder, Few drops of kewda essence, A pinch of saffron soaked in 3 tbsp of warm milk, 4 tbsp ginger-garlic paste, ¼ tsp nutmeg powder, ¼ tsp mace powder, 5 tbsp oil, 5 tbsp ghee Dry Roast together, 1 & ½ inch cinnamon stick, 6-7 green cardamom, 6-7 cloves, 8 black peppercorn, 1 tsp poppy seeds, 10-12 cashew nuts, 2 black cardamom
Method
• In a heavy-bottomed pan, heat ghee and oil. Add finely sliced onions and fry until golden brown and crisp. Make sure you do not over-brown them; this might make the korma bitter.
• In a blender, add all the dry-roasted ingredients and brown onions, blend them to make a smooth paste. Set aside.
• In the same pan, with the remaining ghee-oil mixture, add mutton pieces and fry until they appear golden brown.
• Once done, take the mutton pieces out and keep aside.
• Now, add ginger-garlic paste to the same pan and fry well for 2-3 minutes.
• Add the blended masala-onion paste, coriander powder and red chilli powder. Mix well.
• Add whisked yoghurt and stir until well-blended. Cook for 3-4 minutes or until the oil starts separating.
• Add the fried mutton pieces, salt and a little water. Cover and cook until the mutton is tender.
• Add saffron milk and kewda essence, and mix.
• Adjust the consistency of korma if you need to increase the gravy and check for salt.
• Lastly, sprinkle mace and nutmeg powder, and mix gently.
• Garnish with some coriander leaves (optional) and serve hot with naan/sheermal/paratha or pulao of your choice.
