Ingredients for Mutton Korma

1 - 500 gms Mutton
2 - Two tablespoons Ginger & Garlic paste ( each )
3 - Four Green Chillies
4 - Four Onion thinly ( sliced )
5 - Three Black Cardamom
6 - Six Green Cardamom
7 - Eight Cloves
8 - Cinnamon 2″ stick
9 - 2 or 3 Bay leaves
10 - Two tablespoons Peppercorns
11 - One teaspoon Cumin seeds
12 - 1/2 teaspoon Caraway seeds
13 - 1/4 teaspoon Nutmeg
14 - A small piece Mace
15 - One teaspoon Coriander powder
16 - Two teaspoons Kashmiri Chilli powder
17 - One cup Beaten Curd
18 - One teaspoon Garam Masala
19 - One tablespoons Coriander leaves
20 - Oil as required
20 - Two tablespoons Ghee
21 - Cashew nut and raisins ( 10 each )
22 - Salt ( to taste )

How to Prepare :

Grind the ginger, garlic, peppercorns, nutmeg, mace, caraway seeds, cumin seeds, cloves and cinnamon to a fine paste. Keep aside.Fry the onions till golden brown and crisp. Drain onto absorbant paper and keep aside.In the same oil, put the cardamoms and when they swell up, fry the mutton pieces on medium heat till colour changes to light brown. Add the ground paste and fry for few minutes. Add the beaten curd, a spoon at a time till all the curd is used up. Cook till oil separates. Add coriander powder, salt, chilli powder and bay leaves and fry on medium heat. Crush the fried onions and add to the mutton. Add the green chillies and a cup(or more if you want more gravy) of hot water and stir well. Cook on low heat till the meat becomes tender and cooked through. Sprinkle the Garam Masala powder. Garnish Mutton Korma with slightly toasted cashew nuts and raisins and coriander leaves.