A Traditional Indian dish that is made with special korma masala and fresh garam masala mixed with mutton, yoghurt, nuts and all other spices. It is a flavorful and aromatic curry that is perfect for special occasions like marriage, at the time of Eid
Add 3/4 teaspoon of cumin seeds, 3/4 teaspoon of coriander seeds, 3 cinnamon sticks, 6 cloves and 3 cardamoms in a pan.
Stir and roast for 30 seconds.
Let it cool and transfer it into a blender.
Blend coarsely and set aside.
Add 250 g of cleaned mutton pieces and add the blended masala.
Add 4 pinches of turmeric and a teaspoon of salt.
Also, add 1 teaspoon of red chilli powder and a cup of beaten curd.
Add 2 tablespoons of ginger and garlic paste and 2 tablespoons of ghee.
Mix well until the mutton is well coated with masala.
Cover and marinate for at least 15 minutes.
Roast 1/4 cup of peanuts for 2 minutes.
Add 1/4 cup of cashew nuts and 1/4 cup of almonds.
Also, add 2 tablespoons of dry coconut pieces and 2 tablespoons of poppy seeds.
Roast for a minute over a low flame.
Let it cool and take it into a blender.
Pour little water and blend to a fine paste set aside.
Take a pressure cooker and add 1/4 cup of ghee and 2 tablespoons of oil.
Add 1/4 teaspoon of black pepper, 4 cardamom and 1 halved green chilli.
Add 1/4 cup of onion slices, 2 bay leaves, 1 cinnamon stick and 2 cloves.
Fry until the onion turns golden colour.
Add marinated mutton pieces to medium-high flame and fry for a minute.
Pour a glass of water and mix.
Close the lid and pressure cook for 4 whistles.
Taste and adjust the salt, add blended korma masala paste mix well.
Stir and cook over a low flame.
Cook until the oil separates and the korma thickens.
Switch off the fire and add 1/4 cup of cream mix well.
Take into a serving bowl. Garnish with fresh coriander leaves.
Serve hot with steamed rice or naan or chapati or roti.