Ingredients of Bengali Mutton Korma

1 - One kg mutton (kid goat)
2 -  Four large Onions ( finely chopped )
3 - Two large Onions for grinding
4 - 50gms Poppy seeds (posto)
5 - Two cloves of Garlic
6 - 1/2 cup water
7 - Two pieces of Cardamom Cloves and Two medium pieces of Cinnamon
8 - 200gms yoghurt (non-sweetened preferably fat-free)
9 - Five medium pieces Green Chillies ( finely chopped )
10 - Five tablespoon Red-Chilli powder
11 - Salt as per taste
12 - 1/2 cup vinegar
13 - 25 gms butter
14 - 1/4 cup Amul Cream

How to Prepare :
Grind the two large onions and garlic together in a grinder and keep aside. Fry the cardamom cloves and cinnamon on a large non-sticky wok. Take those out when the color changes to dark brown. Now grind it and keep aside. Marinate mutton with the onion and garlic paste, vinegar, chilli powder and a little salt and keep aside for 1 hour to get the soft taste of mutton.Fry the onions now until golden brown. When it turns golden brown in color, add the grinded cloves, cardamom and cinnamon to it and saute. You will get the beautiful appetizing aroma from it.
Now add the mutton from the bowl and start sauteing on low flame. Add the red chilli powder. I didn’t use turmeric as I wanted the mutton to look dark in color. Keep cooking on low flame. Add water now and cover the lid. Keep checking so that the water doesn’t get evaporated completely. Now add the poppy seeds paste to it and mix well.Stir the mixture continuously till you get the rich aroma of the spices.Add the yogurt to it and keep stirring well. Now add the chopped green chillies and keep sauteing till a rich and thick gravy is formed.Now again cover the lid and let it cook on low flame. The more you cook the mutton, it will get darker in color.Uncover the lid and you would find a rich thick gravy has been formed. So, add the Amul cream and the butter to it.You can add little bit of water to the gravy if you want. I didn’t add as I wanted the gravy to be thick. Now cover the lid again and turn off the flame.Once you get the rich essence of the mutton and the butter, empty the wok carefully into a large bowl. Garnish with the green chillies and bit of cream and serve hot with rice.Your Bengali Mutton Korma is now ready to taste. It’s best enjoyed with any rice preparation & Tandoori-Nan oven fresh hand-made flat-bread.